Sugar Snap Pea Salad

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Time: 15 minutes       Yield: 4 servings

¾ cup sliced radishes and/or salad turnips
4 ounces sugar snap peas, sliced on angle into about 1" lengths (about 1 1/4 cups)
4 ounces ricotta salata or feta, crumbled (about 1 cup)
1/2 bunch mint leaves, torn (about 1/3 cup)
1 clove garlic, minced
Pinch kosher salt, more to taste
1 tablespoon freshly squeezed lemon juice
1 teaspoon balsamic vinegar
3 tablespoons extra virgin olive oil
Freshly ground black pepper to taste.
Pea shoot leaves/flowers for garnish (optional)


1. In a large bowl, toss together the radishes, peas, ricotta and mint.

2. Using a knife or a mortar and pestle, make a paste of the garlic and salt. Place in a small bowl and add the lemon juice and balsamic vinegar and stir well to combine. Drizzle in the olive oil, stirring constantly, and add pepper to taste.

3. Pour dressing over salad and toss well to combine. Taste and add more salt and pepper if necessary. Garnish with pea shoots.

Adapted from  Melissa Clark in the New York Times