Last night I made a simple {I mean REALLY SIMPLE} pea salad for dinner and it was delicious.
Fresh sugar snap peas are one of those vegetables that taste best when they are super fresh. If you have some growing in your garden, or you’ve got a neighbor who’s growing them that you can barter with, try this recipe for sugar snap and radish salad, you’ll love it.
We sure did.
~Mavis
Sugar Snap Pea and Radish Salad
Ingredients
1 pound sugar snap peas, stringed
2 tablespoons extra-virgin olive oil
1 tablespoon white wine vinegar
4 radishes, thinly sliced
3 ounces feta cheese, crumbled
1/2 teaspoon freshly ground pepper
1/4 teaspoon kosher salt
Instructions
Bring a pot of water to a boil and black the peas {about 1 minute}. Drain peas and run them under cold water to cool.
In a large bowl whisk together the olive oil, vinegar and salt and pepper. Toss in the peas and radishes and stir together until all the vegetables are well coated. Garnish with feta cheese and serve.
Madam Chow says
Speaking of peas and radishes, I found a great resource on succession planting that you might want to share with your readers:
http://tinyurl.com/l8o4rdv
My peas did very poorly this year (I think I got 6 peas), so I am looking forward to giving it another shot for the fall!
nichole says
This recipe looks quite tasty, thanks for sharing I definitely see this in my family’s future….
Cecily says
Have you ever tried Kirkland organic extra virgin olive oil from Costco? Its my favorite. Its like 15 bucks for 2 liters and it is 100% olive oil (only the organic, not the regular). I’m sure your Zoe brand is 100% too, but did you know that 80% of oil marketed as olive is actually a blend of olive and other oils! Yikes!
Cecily says
BTW if you want to test if your oilive oil if real put an inch or so in a clean jelly jar and put it in your fridge overnight. If it has solidified its 100%, if it is grainy or, worse, still liquid it is a blend. Pure olive oil also burns. Put some in an oil lamp and if its 100% it will sustain a flame.