April 11, 2013

Sweet -- Peas and Radishes!

Photo by Mette Nielsen

Sweet Pea and Radish Salad

Sweet Pea, that's what my dad called me, a term of endearment or sometimes a chide. No wonder, sweet peas are the darlings of spring vegetables, and how frustrating it is to wait for the local varieties to come in. Plant them now (if you haven't already), they begin to take root even through the snow and cold and they grow quickly and delicately, climbing up towards the sun. This simple salad of crisp, crunchy radishes and crisp peas comes together in a snap. 

Sweet Pea and Radish Salad
Serves 2 to 4

Save the extra dressing for basting grilled chicken or fish. It will keep in a jar for a week.

1 tablespoon soy sauce, or to taste
1/4 cup rice wine vinegar
1 clove garlic, minced
2 tablespoons freshly grated ginger
1 teaspoon honey
1/2 cup light sesame oil
2 tablespoons toasted sesame oil

1 pound sugar snap peas, trimmed
1 cup sliced radishes

In a small bowl, whisk together the soy sauce, vinegar, garlic, ginger and honey, then slowly whisk in the light and dark sesame oil.

Bring a medium pot of water to a rapid boil. Blanch the peas until they turn brilliant green, about 30 seconds, then drain and run under very cold water. Lightly pat dry with a clean towel.

Arrange the peas and the radishes on a large serving plate and drizzle the dressing overall. Serve cold or at room temperature.


  1. Can't wait to give this one a try, Beth! What a lovely springtime salad.

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