Katie Lee’s Sugar Snap Pea and Radish Salad | The Kitchen | Food Network

Cook along with Katie as she uses fresh vegetables to make a sugar snap pea and radish salad that is perfect for any spring feast!
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Sugar Snap Pea and Radish Salad
RECIPE COURTESY OF KATIE LEE BIEGEL
Level: Easy
Total: 25 min
Active: 25 min
Yield: 4 servings

Ingredients

For the salad:

Kosher salt
3/4 pound sugar snap peas
1 bunch red radishes
1/2 bunch fresh chives

For the vinaigrette:

3 tablespoons olive oil
1 tablespoon cider vinegar
1 teaspoon honey
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Directions

For the salad: Bring a medium pot of salted water to a boil. Using a paring knife, trim the ends of the snap peas. Blanch the peas in the boiling water just until tender-crisp and bright green, 2 to 3 minutes. Remove the peas from the pot and cool completely in ice water, about 1 minute. Drain the peas on a paper towel-lined baking sheet.

Using a chef’s knife, trim the roots and stems off the radishes. Quarter about half and thinly slice the rest to create texture in the salad. Mince the chives.

In a large salad bowl, combine the peas, radishes, and minced chives.

For the vinaigrette: In a small glass jar or plastic container with a tight-fitting lid, combine the olive oil, vinegar, honey, salt, and pepper. Shake to combine.

Toss the vinaigrette with the salad and serve.

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Katie Lee’s Sugar Snap Pea and Radish Salad | The Kitchen | Food Network

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