Description
A fresh and vibrant Sugar Snap Pea Salad combining crisp sugar snap peas, peppery arugula, crunchy radishes, and creamy feta, all brought together with a tangy lemon-dijon dressing infused with garlic.
Ingredients
Scale
For the Dressing
- 1 garlic clove
- 1 tablespoon lemon juice
- 1 teaspoon red wine vinegar
- ½ teaspoon Dijon mustard
- Pinch kosher salt
- Freshly ground black pepper, to taste
- 2 tablespoons extra virgin olive oil
For the Salad
- ½ lb (8 oz) sugar snap peas
- 4-6 radishes
- 2 oz baby arugula (about 2 large handfuls)
- ¼ cup crumbled feta cheese
Instructions
- Prepare the dressing: In a small bowl, whisk together the lemon juice, red wine vinegar, Dijon mustard, kosher salt, freshly ground black pepper, and olive oil until the mixture emulsifies. Smash the garlic clove and peel off the skin, then add the smashed garlic to the dressing. Stir well and set aside to let the garlic infuse its flavor into the dressing.
- Prepare the vegetables: Trim the ends and remove the strings from the sugar snap peas. Slice each pea pod diagonally into 1/4 inch pieces. Wash and trim the radishes, then slice them thinly.
- Assemble the salad: In a large bowl, combine the baby arugula, sliced sugar snap peas, radishes, and crumbled feta cheese. Remove the smashed garlic clove from the dressing and discard it. Drizzle the dressing over the salad and toss gently to mix all ingredients well. Serve immediately and enjoy!
Notes
- Removing the garlic before serving prevents overpowering bites and bitterness.
- For extra crunch, lightly toast some nuts like almonds or walnuts and add them.
- This salad is best served fresh; the ingredients can become soggy if dressed far in advance.
- Use fresh, high-quality feta for the best creamy texture and flavor contrast.
- Adjust the amount of lemon juice and vinegar to your taste preferences for acidity.
