Sugar Snap Pea Salad with Shaved Onion, Radish, Basil, and Mint
In a large saucepan of boiling salted water over high heat, cook the sugar snap peas for about 1 minute, or until crisp-tender. Drain. Rinse with cold water; drain well. Pat dry. Cut the pea pods i…
- Cook15 min
- Total15 min
- Serves2
- LevelEasy
Ingredients
- 680g sugar snap peas, trimmed, strings removed
- 4 radishes, trimmed
- 1/3 cup extra-virgin olive oil
- 1/4 cup fresh lemon juice
- 2 cups (not packed) sea salt
- 3/4 cup (about 1 small-medium) rocket
- 1/2 cup (not packed) very thinly sliced white onion
- 1/2 cup (not packed) fresh small basil leaves
- fresh small mint leaves
Method
- In a large saucepan of boiling salted water over high heat, cook the sugar snap peas for about 1 minute, or until crisp-tender. Drain. Rinse with cold water; drain well. Pat dry. Cut the pea pods in half lengthwise, leaving the peas attached on each side of the pods. Set the pea pods aside to drain.
- Using a knife or vegetable slicer, cut the radishes into paper-thin slices. Transfer the radish slices to a bowl and add enough water to cover the radishes. Cover with plastic wrap and refrigerate until cold. Drain the radishes well before tossing them in the salad.
- In a small bowl, whisk the olive oil and lemon juice to blend. Season the dressing to taste with salt.
- In a large bowl, just before serving, gently toss the peas, radishes, rocket, onion, basil, and mint with enough dressing to coat. Season the salad with salt and serve immediately.
