Sugar Snap Pea Salad

Friday, July 19, 2013

Sugar snap peas are one of my favorite vegetables. They’re just so crunchy. And sweet.

So it’s no surprise that this salad caught my eye. I whipped up a double batch for a big party we were having. I mixed up the salad and the dressing separately a day in advance and then tossed it all together a couple hours before our guests started to arrive.

I love using radishes in a salad like this. They give a great spiciness that you can’t get from any other ingredient out there. One thing I’d do differently next time is cut back on the goat cheese. When it all got mixed together, the dressing caused the goat cheese to melt some and just coat the peas. I’d prefer it if the peas could shine more on their own without being coated in goat cheese. Don’t get me wrong, I love goat cheese, it was just too much in this case.

If you’re looking for a great salad to take to a cookout this summer, look no further. You can even do like I did and make it in advance. I would just take the dressing in a separate jar and dress it once you arrive at your party.

Two Years Ago: Raspberry Almond Coconut Breakfast Quinoa and Blueberry Crumb Bars
Three Years Ago: San Francisco Trip, Days 1-2 and San Francisco Trip, Days 3-4
Four Years Ago: Goat Cheese Potato Salad

Sugar Snap Pea Salad

Yield: Serves 8-10

Ingredients:

1 1/2 pounds sugar snap peas, trimmed, stringed, cut in half on diagonal
Kosher salt
3 Tbsp extra-virgin olive oil
1 Tbsp fresh lemon juice
1 tsp white wine vinegar
1/2 tsp lemon zest
1 bunch radishes (about 6 ounces), trimmed, thinly sliced
4 ounces crumbled goat cheese
Freshly ground black pepper
2 Tbsp coarsely chopped fresh mint

Directions:

Fill a large bowl with ice water; set aside. Cook peas in a large pot of boiling salted water until crisp-tender, about 2 minutes. Drain; transfer to bowl with ice water to cool. Drain peas; transfer to a kitchen towel-lined baking sheet to dry.

Whisk oil, lemon juice, vinegar, and lemon zest in a small bowl. Toss peas, radishes, and cheese in a large bowl.

Note - Can be made 1 day ahead. Cover dressing and salad separately and chill.

Add dressing to salad and toss to coat. Season salad with salt, pepper, and more lemon juice, if desired. Garnish with mint and sprinkle with sumac.

Recipe adapted from Bon Appetit

Side Dish

5 comments »

17 Responses to “Friday Faves – The Small Boston Kitchen makes Cranberry Risotto Stuffed Portobello Mushrooms”

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Lauren — January 7, 2011 at 1:13 pm

I’m not a huge mushroom fan, but the cranberry risotto sounds absolutely fantastic! Thanks for the idea, Katie :).
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Fun and Fearless in Beantown — January 7, 2011 at 2:51 pm

What a great recipe Katie!
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Daisy — January 7, 2011 at 3:02 pm

I am in awe of your description of mushrooms. that recipe is awesome and so is the idea to cook them in butter and red wine! if non mushroom lovers are not converted after this post, there is no help for them!!
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Erica — January 7, 2011 at 3:29 pm

This comment has been removed by the author.
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Jennifer — January 7, 2011 at 3:29 pm

I am a huge mushroom lover. This recipe sounds wonderful!
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In and Around Town — January 7, 2011 at 3:33 pm

I am a HUGE fan of mushrooms, I put them in everything! This will probably be dinner tonight!
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Sarah from 20somethingcupcakes — January 7, 2011 at 3:55 pm

I’m definitely with you in the first camp, though I will tell you – I’ve converted the boyfriend into a semi-mushroom lover, so maybe there is a person who lies a bit in between after all! This looks heavenly.
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Smitten Sugar — January 7, 2011 at 5:05 pm

I am definitely not a mushroom lover but this recipe looks amazing!
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Megan — January 7, 2011 at 5:48 pm

Katie can make these for me anytime! Great recipe and great guest post!
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Josie — January 7, 2011 at 7:00 pm

OMG this combines so many of my favorite things into one dish! I’ve already added it to next week’s menu. Thanks so much for introducing me to a fun new blog!
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Melissa — January 7, 2011 at 8:28 pm

I’m on the verge of being a mushroom lover – when raw the texture creeps me out but I’ve discovered I love the flavor and like them when cooked. I would love to eat this dish!
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kitchenmisfit — January 7, 2011 at 11:58 pm

It is bad that I thought the sneak peak picture looked like mashed potatoes? That can only mean the risotto must be extra creamy!
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kitchenmisfit — January 7, 2011 at 11:59 pm

It is bad that I thought the sneak peak picture looked like mashed potatoes? I think that just means this risotto must be extra creamy!
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The Small Boston Kitchen — January 8, 2011 at 4:28 pm

Thanks Jen for including me in your Friday Faves and for saying such nice things about my writing! This dish was fun to make and was really good on a cold winter night. Thanks all for the comments! Even those from the mushroom haters 🙂
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Maris (In Good Taste) — January 8, 2011 at 7:34 pm

Aren’t portobello mushrooms the best? So many different things you can do with them!
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John at BOS — January 9, 2011 at 2:14 am

What more Can I say, a combination of my favorite ingredients… Mushroom and risotto! It’s nice to see a lot of mushroom recipe’s this past few days.
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Kerstin — January 10, 2011 at 5:03 am

What a creative recipe, I love it! Definitely the perfect way to kick off your cool Friday Favs feature 🙂