I bet that this post won’t get many hits. Snow peas? Radishes? Sounds boring right?
But in this salad’s defense, I’ll say that I was surprisingly pleased. For one thing, this salad is so refreshing on a hot day: chilled in the fridge, the snap peas and radishes stay crisp and are full of cool, hydrating water. The lemony dressing and grassy dill are bright in flavors, pairing nicely with tangy, creamy blue cheese.
Then there are the colors: vibrant magenta and purple from the Easter egg radishes pop against that deep jade green of the snow peas. It’s a feast for the eyes, making this salad look and taste more exciting than what you’d expect from just hearing the ingredients. During these hot, late summer days, try a scoop of this salad next to food fresh off your grill. You’ll be pleasantly surprised too.
Note: Snow peas have to be trimmed of the tough fiber that holds the pod together, unless you want to see your fellow diners spitting out chunks of the pod. Simply twist the flowering end of the pod and peel down. If there’s no flower end, peel along the side where you can see the peas are attached inside the pod.
- 3/4 lb snow peas, ends trimmed and fiber removed
- 2 large Easter egg radishes, ends trimmed and sliced into match sticks
- 2 tablespoons freshly squeezed lemon juice
- 3 tablespoons olive oil
- salt and pepper
- 1 teaspoon honey
- 1 tablespoon each fresh chopped chives and dill
- blue cheese crumbles to taste
In a large bowl, whisk together lemon juice, olive oil 1/2 teaspoon salt, 1/4 teaspoon black pepper, and honey. Add in the snow peas and radish match sticks and toss to coat. Mix in chives and dill then plate. Add blue cheese crumbles to taste.
CSA Count: 4
Snow peas, Easter egg radishes, chives, dill