SUGAR SNAP PEA AND RADISH SALAD

Sugar Snap Pea and Radish Salad image

A mandoline is ideal for slicing radishes into perfect thin rounds, but a sharp knife also works. The vegetables can be trimmed and sliced a few hours ahead. To keep them crisp, wait to toss them with the other ingredients until just before serving.

Provided by Martha Stewart

Time 10m

Number Of Ingredients 6

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Ingredients

1 pound sugar snap peas, ends trimmed, and halved crosswise if desired
4 radishes, sliced paper-thin
1 teaspoon finely grated lemon zest
2 tablespoons fresh lemon juice
1 tablespoon extra-virgin olive oil
Coarse salt and freshly ground pepper, to taste

Steps:

Place sugar snap peas, radishes, lemon zest, lemon juice, and oil in a serving bowl.
Toss well. Season with salt and pepper, and serve immediately.

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