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Recipes

Snap Peas with Meyer Lemon, Shaved Radish and Mint

Recipe from the Tasting Table Test Kitchen
1 Reviews
100% would make again
Snap Peas with Meyer Lemon Radish and Mint

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

Snap Peas with Meyer Lemon, Shaved Radish and Mint

Recipe from the Tasting Table Test Kitchen

Yield: 4 servings

Prep Time: 20 minutes

Cook Time: N/A

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

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.

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