Snap pea-radish salad with herbed yogurt
By Joshua McFadden for Food & Wine – submitted by Anastasia, Carnegie Hill CSAA very versatile salad that highlights produce from the first few weeks of CSA shares. You can get creative with the herbs (it’s great with cilantro or dill, or try it with Thai basil), or add thinly sliced scallions or some minced shallot, or play around with adding any early summer vegetable. Practically any incarnation of this salad will be delicious.
Ingredients
- 1 ½ cups whole-milk yogurt
- 3 scallions thinly sliced
- 1 cup lightly packed mint leaves torn
- 1 cup lightly packed basil leaves torn
- ½ tsp finely grated lemon zest
- 2 tsp fresh lemon juice
- ½ tsp crushed red pepper
- Kosher salt
- Black pepper
- 1 lb sugar snap peas strings removed and peas cut in half at an angle (halved “on the bias”)
- 10 radishes thinly sliced
- ¼ cup extra-virgin olive oil
- 2 TBS sweet red wine vinegar
- Poppy seeds for sprinkling
Instructions
- Instructions: Click here for instructions (Food & Wine)