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Sugar snap pea salad with shaved onion, radish, basil, and mint
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Prep Time:
25 minutes
Cook Time:
1 minute
Total Time:
26 minutes
Master blanching snap peas like Curtis Stone for perfect, crisp results every time.
Ingredients:
  • 680g sugar snap peas, trimmed, strings removed
  • 4 radishes, trimmed
  • 75.08 gm extra-virgin olive oil
  • 65.63 gm fresh lemon juice
  • Sea salt
  • 500.00 ml (not packed) rocket
  • 187.50 ml (about 1 small-medium) very thinly sliced white onion
  • 125.00 ml (not packed) fresh small basil leaves
  • 125.00 ml (not packed) fresh small mint leaves
Instructions:
  • Boil sugar snap peas in salted water until crisp-tender, about 1 minute. Drain and rinse with cold water, then pat dry. Cut pea pods in half lengthwise, keeping peas attached to both sides. Let pea pods drain.
  • Thinly slice the radishes, then soak them in water until cold in the refrigerator. Drain well before adding to the salad.
  • Whisk olive oil and lemon juice in a small bowl until blended, then season the dressing with salt to taste.
  • Right before serving, delicately mix peas, radishes, arugula, onion, basil, and mint in a large bowl with an ample amount of dressing. Season the salad with salt and serve promptly.

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