Martha Stewart Living (April 2008)
When planning our Easter brunch, we knew that we needed a few dishes to "lighten up" the menu. With eggs, ham, biscuits, and gravy already on the menu -- not to mention carrot cake for dessert -- salads were definitely in order.
We decided on a fruit salad and also a new recipe from Martha Stewart Living, a Sugar Snap Pea and Radish Salad. Our search for a light but delicious salad was over.
We were somewhat surprised to find that the recipe involves no cooking, assuming that the sugar snap peas would be sauteed or steamed. Rather, the salad combines raw peas and radishes, in oil, lemon juice and zest. These simple ingredients meld together perfectly, creating a light salad that tastes of Spring itself.
One note on equipment: we purchased a mandoline just over a year ago. We've only used it a half-dozen or so times, which is one reason we have a moratorium on purchasing kitchen gadgets. However, this is one instance when I was terribly happy that we had it on hand. The sliced radishes it produced were perfect, and thin in a way that I could not have produced on my own.
Sugar Snap Pea and Radish Salad
Martha Stewart Living (April 2008)
photo: Martha Stewart Living
A mandoline is ideal for slicing radishes into perfect thin rounds, but a sharp knife also works. The vegetables can be trimmed and sliced a few hours ahead. To keep them crisp, wait to toss them with the other ingredients until just before serving.
Serves 4; Ingredients
* 1 pound sugar snap peas, ends trimmed, and halved crosswise if desired
* 4 radishes, sliced paper-thin
* 1 teaspoon finely grated lemon zest
* 2 tablespoons fresh lemon juice
* 1 tablespoon extra-virgin olive oil
* Coarse salt and freshly ground pepper, to taste
Directions
1. Place sugar snap peas, radishes, lemon zest, lemon juice, and oil in a serving bowl.
2. Toss well. Season with salt and pepper, and serve immediately.
