Name: Pea and Radish Salad with Mint

Ingredients:

• 8-oz sugar snap peas (about 2 1/2 cups), trimmed and strings removed
• 1 cup sweet green peas, frozen or very fresh
• 1/2 cup thinly sliced radishes, sliced into half-moons or quarter-moons if large
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon fresh lemon juice
• 3/4 teaspoon finely grated lemon zest
• 1/2 teaspoon honey
• 1/4 teaspoon kosher salt
• 1/8 teaspoon freshly ground black pepper
• 2 tablespoons chopped fresh mint leaves

Instructions:

1. Bring a large pot of water to boil, and fill a large bowl with ice water
2. Cook the sugar snap peas in the boiling water until they are bright green and still crisp, 30 seconds
3. Using a slotted spoon, transfer the snap peas to the ice bath.
4. Let them cool completely and then transfer to a large bowl and pat dry
5. Place the frozen peas in a colander and pour the boiling water over them until just thawed.
6. Pat the sweet peas dry and transfer them to the bowl with the sugar snap peas.
7. Add the radishes.
8. In a small bowl, whisk together the oil, lemon juice, zest, honey, salt, and pepper.
9. Drizzle the dressing over the peas and radishes.
10. Top with mint leaves.

Comments: 8/25/201 - I used 3 cups of sweet green peas because I did not have any sugar snap peas, and I used freeze-dried mint leaves because I did not have fresh mint.

Source: Ellie Krieger, Washington Post, April 21, 2021

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