Snap Peas with Meyer Lemon, Shaved Radish and Mint

Recipe from the Tasting Table Test Kitchen

To learn more, read "What to Eat Now: Spring Veg!" in our National edition. See the rest of the recipes in this story: Fava Beans, Burrata, Toasted Almonds and Nigella Seeds and Asparagus with Kumquats and Tarragon

Recipe from the Tasting Table Test Kitchen

Snap Peas With Meyer Lemon, Shaved Radish And Mint
5 from 33 ratings
Our Test Kitchen's crisp snap pea salad, lightly dressed in Meyer lemon juice and mint, is perfect for lunch. Make it today!
Prep Time
20
minutes
Cook Time
0
minutes
Servings
4
servings
Total time: 20 minutes
Ingredients
  • 3 tablespoons rice wine vinegar
  • 2 teaspoons minced green garlic
  • 1 teaspoon Meyer lemon zest
  • 1 tablespoon Meyer lemon juice
  • 1½ teaspoons salt
  • 1 teaspoon Aleppo pepper
  • 1 teaspoon sesame oil
  • ½ cup loosely packed mint, roughly chopped
  • 1 pound snap peas, trimmed, strings removed, thinly sliced
  • 6 breakfast radishes, thinly sliced
Directions
  1. In a large bowl, whisk together the rice wine vinegar, green garlic, lemon zest and juice, salt, Aleppo pepper and sesame oil. Stir in the mint. Let the mixture macerate for about 10 minutes. Add the snap peas and radishes and gently toss to coat with vinaigrette. Serve immediately.
Rate this recipe