In the summer I love to make as many no-cook dishes as possible. It keeps your kitchen cool but also allows you to showcase the simple beauty of fresh and crisp vegetables. Today for What I Made with My CSA I’m using a combination of some of my favorite early summer veggies – radishes, baby fennel and sugar snap peas – and tossing them, raw, with a lemon Parmigiano-Reggiano vinaigrette. Colorful and no stove required!
Combine 1 bunch trimmed and halved radishes, 5 bulbs trimmed and thinly sliced baby fennel and 1/2 pound trimmed sugar snap peas in large bowl. In a small bowl combine the juice of 1 lemon with 1/4 cup grated Parmigiano-Reggiano cheese and season with salt and pepper. Whisk in a tablespoon of extra olive oil to make a thick vinaigrette. Taste and add more oil if desired. Toss the vegetables with half of the lemon vinaigrette. The vinaigrette should generously coat all of the vegetables but not leave a puddle in the bottom of the bowl so add more dressing if necessary. Taste for seasoning and serve cold or at room temperature. Serves 4.
This recipe is partnered with Local Roots NYC, a small, mission-driven business here to serve fellow New Yorkers and regional growers. Click here to join!