Sugar Snap Salad
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Sugar Snap Salad
You can find sumac, a lemony spice, at Middle Eastern markets, specialty foods stores, and wholespice.com.
8-10 servings
Recipe by Sara Dickerman
Photograph by Ditte Isager
July 2011
- 8
Ingredients
- 1 1/2 pounds sugar snap peas, trimmed, stringed, cut in half on diagonal
- Kosher salt
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon (or more) fresh lemon juice
- 1 teaspoon white wine vinegar
- 1/2 teaspoon sumac plus more for garnish
- 1 bunch radishes (about 6 ounces), trimmed, thinly sliced
- 4 ounces ricotta salata or feta, crumbled
- Freshly ground black pepper
- 2 tablespoons coarsely chopped fresh mint
Preparation
Step 1
Preparation
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, 1 tablespoon lemon juice, vinegar, and 1/2 teaspoon sumac in a small bowl. Toss peas, radishes, and cheese in a large bowl. DO AHEAD 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.
Hungry for More? If you have a question about this recipe, contact our Test Kitchen at askba@bonappetit.com. To see more recipes like this one, check out our Fourth of July Picnic Menu.