Sugar Snap Pea and Radish Salad

While wondering what I was going to make for lunch, I stumbled upon this recipe on Bon Appetit's website. Sugar snap peas? Radishes? A little mint? This was just the spring fix that I needed. Add a little crumbled cheese, and I am pretty much in heaven.

 I was surprised to see that the original recipe called for boiling the sugar snap peas. To me, snap peas are in their perfect state when raw, and nobody wants to turn on the stovetop if they don't have to, so that step was omitted. Now this dish is just spring perfection. Crunchy, a little sweet, creamy, radishy, fresh. So fresh.

If you have some hard-boiled eggs left over from Easter (and do I ever!), they go extremely well with this salad. We served this up for lunch, and modified it only slightly to put together an excellent kids' lunch for our 3 year olds. All it took was removing the offending radish slices, subbing in some orange pepper slices on the side, and these kids gobbled up their meals.

Sugar Snap Pea and Radish Salad

adapted from Bon Appetit

• 3 Tbs olive oil
• 1 Tb fresh lemon juice
• 1 tsp white wine vinegar
• 1/2 tsp sumac 
• 1 1/2 lbs sugar snap peas, trimmed, stringed, cut in half on diagonal
• 1 bunch radishes, trimmed, thinly sliced
• 4 ounces feta, crumbled
• 2 Tbs coarsely chopped fresh mint 
• Freshly ground black pepper
• kosher salt

1. In a small bowl, whisk together olive oil, lemon juice, white wine vinegar, and sumac. 

2. Toss together snap peas, radishes, feta, and mint cheese in a large bowl.  Pour dressing over, and mix together to coat evenly. Season with salt and pepper.