Winter was endless this year, so I'm as excited as I've ever been about the return of summer produce and light, summery meals. This salad (which can be either a side or stand on its own as a light meal) is super easy, and because you quick-boil the snap peas, it's perfectly fine if they're less-than-perfect looking.
Adapted from epicurious.
Ingredients:
1.5 lbs sugar snap peas, trimmed, stringed, cut in half
3 Tbs extra-virgin olive oil
1 Tbs fresh lemon juice (I was heavy handed on this, to great effect)
3 Tbs extra-virgin olive oil
1 Tbs fresh lemon juice (I was heavy handed on this, to great effect)
1 tsp white wine vinegar (we used apple cider vinegar and it worked just fine)
1/2 tsp sumac + some extra for garnish
1 bunch radishes (around 6 oz.) trimmed and thinly sliced
4 oz. ricotta salata, crumbled (feta also works, though it isn't my favorite)
freshly ground black pepper
2 Tbs coarsely chopped fresh mint
Fill a large bowl with ice water and set aside. Cook snap peas in a large pot of boiling (and salted!) water until crisp-tender, about 2-3 minutes. Drain and transfer snap peas to ice water bowl to cool. When cool, drain the peas and transfer them to a baking sheet or paper towel to dry.
Once dry, toss peas, sliced radishes, and cheese in a large bowl.
For the dressing: whisk oil, lemon juice, vinegar, and sumac in a small bowl.
Add dressing to the salad and toss it until the veggies are more or less coated. Season with salt, pepper, and as much lemon juice as fits your taste. Garnish with mint and a sprinkle of sumac.
1/2 tsp sumac + some extra for garnish
1 bunch radishes (around 6 oz.) trimmed and thinly sliced
4 oz. ricotta salata, crumbled (feta also works, though it isn't my favorite)
freshly ground black pepper
2 Tbs coarsely chopped fresh mint
Fill a large bowl with ice water and set aside. Cook snap peas in a large pot of boiling (and salted!) water until crisp-tender, about 2-3 minutes. Drain and transfer snap peas to ice water bowl to cool. When cool, drain the peas and transfer them to a baking sheet or paper towel to dry.
Once dry, toss peas, sliced radishes, and cheese in a large bowl.
For the dressing: whisk oil, lemon juice, vinegar, and sumac in a small bowl.
Add dressing to the salad and toss it until the veggies are more or less coated. Season with salt, pepper, and as much lemon juice as fits your taste. Garnish with mint and a sprinkle of sumac.
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