Sugar Snap Pea Salad with Lemon-Sherry Vinaigrette
This vibrant salad is a perfect side dish for spring and summer, offering a delightful crunch and bright flavors. Snap peas, radish, red onion, and feta sing together in harmony with this balanced lemon-sherry vinaigrette
Ingredients
16 oz (about 4 cups) sugar snap peas, ends trimmed
1 cup mini- Persian cucumbers, thinly sliced into rounds or half-moons
¼ cup finely sliced red onion (about ¼ of a small red onion)
2 tablespoons fresh lemon juice (from about 1 lemon)
¼ cup extra virgin olive oil
2 tablespoons sherry wine vinegar
1 teaspoon lemon zest (from about 1/2 lemon)
1 teaspoon grainy Dijon mustard
Salt & Pepper to taste
Feta, to garnish
Directions
Blanch the Sugar Snap Peas: Bring a medium pot of salted water to a rolling boil. Prepare an ice bath by filling a large bowl with ice and cold water. Add the trimmed sugar snap peas to the boiling water and blanch for 2-3 minutes, or until they are bright green and still crisp-tender. Immediately drain the peas and transfer them to the ice bath to stop the cooking process and preserve their vibrant color. Once cooled, drain thoroughly and pat dry with a clean kitchen towel.
Prepare the Vegetables: In a large bowl, combine the blanched sugar snap peas, sliced mini Persian cucumbers, and finely sliced red onion.
Make the Vinaigrette: In a small bowl or jar with a lid, whisk together the lemon juice, olive oil, sherry wine vinegar, lemon zest, grainy mustard, salt, and pepper until well combined and emulsified. If using a jar, simply shake vigorously.
Dress the Salad: Pour the vinaigrette over the sugar snap pea mixture. Toss gently to ensure all the vegetables are evenly coated.
Serve: Serve immediately, or chill for 15-20 minutes to allow the flavors to meld. Enjoy!
