Snapped Pea Radish Salad
Ingredients:
– 1 ½ cups whole-milk yoghurt
– 3 scallions, thinly sliced
– 1 cup lightly-packed mint leaves, torn
– 1 cup lightly-packed basil leaves, torn
– ½ tsp. finely-grated lemon zest plus 2 tbsp fresh lemon juice
– ½ tsp. crushed red pepper
– Kosher salt and black pepper
– 1 lb. sugar snap peas, strings removed and peas halved on the bias
– 10 radishes, thinly sliced
– ¼ cup extra-virgin olive oil
– 2 tbsp sweet red wine vinegar, preferably Katz
– Poppy seeds, for sprinkling
Directions:
1. In a medium bowl, mix the yoghurt with the scallions, mint, basil, lemon zest and juice and the crushed red pepper; season with salt and pepper.
2. In a large bowl, toss the snap peas with the radishes, olive oil and vinegar; season with salt and pepper.
3. Spread the herbed yoghurt in a shallow serving bowl. Pile the vegetables on top and sprinkle with poppy seeds. Serve.
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