Welcome to another Sunday Bites post. Today I’m sharing a recipe for snap pea salad with radishes and mozzarella. I found a version of the recipe on the New York Times website and it turned out so tasty, I’ve been making it weekly. This salad is perfect for a meal all on it’s own or as a side dish.
Sugar snap peas
Extra virgin olive oil
Bring a pot of water to a boil and trim the edges of you sugar snap peas. Cook the peas in the boiling water for 2 minutes. Remove from heat immediately, drain and place the peas into an a bowl of ice water to stop the peas from overcooking. Next thinly slice the radishes, dice the mozzarella cheese, and chop fresh mint into thin ribbons. To make the dressing combine dijon mustard with fresh lemon juice and extra virgin olive oil. Play around with the ratio of mustard, lemon and oil until you achieve the flavor you like. Add salt and pepper to taste. To assemble the salad combine everything including the dressing in a bowl. Taste and add seasoning or dressing as needed. Serve and enjoy.