Sugar Snap Peas, Egg & Radish Salad

I picked up some sugar snap peas at my farmers market last weekend, and wanted to make something fresh and colourful with them. I also got some radishes and Meyer lemons, and thought they would make a lovely salad. It was just the perfect spring fix that I needed! It was fresh, crunchy, a little sweet, and full of flavour. I love using micro greens for the colours as well as the taste. They add an extra depth to a salad, and they are so pretty!! Instead of the eggs, you could serve it with feta or other fresh cheese, but this version would be perfect for the upcoming Easter.  You could also add some herbs here, like mint or dill to add even more depth to it.

Ingredients (2 people):
  • 300g / 10.5oz sugar snap peas
  • 25 g / 0.88 oz micro greens or sprouts
  • 2 large purple radishes
  • 3 eggs
  • 1 small shallot
  • 1 tsp extra virgin olive oil
  • 1 tbsp lemon juice
  • some lemon zest
  • salt and pepper to taste

Boil eggs.

In a bowl, whisk together lemon juice, tiny bit of lemon zest, minced shallot, olive oil, salt and pepper.

Cut the snap peas in half, thinly slice radishes and add to the vinaigrette. Add the micro greens and toss everything to coat.

If you don't want to eat the snap peas fresh, you can blanch them for 30 seconds in boiling water, and remove to cool in ice water. Drain and add to the vinaigrette. 

Arrange the greens and the eggs on the plate. Add more salt and pepper if needed, and serve.



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