My new issue of bon appe'tit came in the mail. It's the July grilling issue and I found a great salad side dish. It's definetly a keeper and I did not make enough! It's very quick, easy, and from now on will be a summer staple.
Sugar Snap Salad
The recipe says it serves 8-10 but I doubt that. My son who is 10 even loves this.
1 1/2 lb. sugar snap peas trimmed, and or cut in half and diagonal (I didn't do this).
Kosher or sea salt
3 Tbsp extra virgin olive oil
1 Tbsp or more lemon juice fresh
1 tsp white wine vinegar
1/2 tsp sumac plus more for garnish I didn't use this I used fresh lemon zest
1 bunch radishes trimmed, thinly sliced
4 oz ricotta salata or feta crumbled
fresh ground pepper
2 Tbsp chopped fresh mint
Ricotta salata is a salted, hard, aged ricotta cheese. Sumac is a lemony spice. Both can be found at specialty food stores or like Whole foods, New Season's etc.
Cook or blanch peas in a large pot of boiling salted water until crisp-tender, about 1-2 minutes. Drain and chill with cold ice water. Let dry and chill.
Whisk oil, lemon juice, vinegar and 1/2 tsp sumac or fresh grated lemon peel. Toss peas, radishes, and cheese in bowl.
Do Ahead: Can be made one day in advance but store dressing and salad separately and chill.
Add dressing to salad and toss to coat. Season salad with salt, pepper, more lemon juice, mint and sumac.
