I love the simplicity of this salad. The quality of the vegetables in this salad is important because it is so simple and finished only with some olive oil, mint, salt and pepper. You can dress this dish up by using a variety of radishes, such as Easter egg, watermelon, breakfast or even black radishes.
Double Pea and Radish Salad
serves 4
Ingredients
Kosher salt
1 pound sugar snap peas, trimmed
10 ounces green peas, fresh or frozen
2 small bunches radishes, halved or quartered if large
2 tablespoons extra virgin olive oil
2 tablespoons chopped fresh mint
Fresh ground black pepper
Heat a large pot of heavily salted water (it should taste like the ocean) over high heat until boiling. Drop in the sugar snap peas and blanch for 1 minute or until crisp tender. Using a slotted spoon or spider remove peas and place in an ice bath. Once sugar snaps are cold, drain well. Pat dry with paper towels. You don’t want excess water in the salad.
Bring the water back to a boil. Blanch the green peas in the boiling water until crisp tender; remove and place in the ice bath. Drain peas well.
Combine the two peas, radishes and mint in a large bowl. Drizzle with the olive oil and season generously with salt and pepper. Toss well, taste for seasoning and adjust as you see fit. Serve at room temperature.