My F&W
quick save (...)

Sugar Snap Pea Salad with Dill Vinaigrette

  • TOTAL TIME: 25 MIN
  • SERVINGS: 4
  • BASIC-EASY
  • FAST
  • HEALTHY
  • VEGETARIAN
  1. 1/3 cup walnuts
  2. 1/2 pound sugar snap peas, trimmed
  3. 5 celery ribs from the inner heart, with leaves, thinly sliced on the bias
  4. 1 bunch radishes (8 ounces), greens discarded, radishes halved and thinly sliced
  5. 2 tablespoons extra-virgin olive oil
  6. 1 tablespoon fresh lemon juice
  7. 1 1/2 tablespoons finely chopped dill
  8. Kosher salt and freshly ground pepper
  1. Preheat the oven to 350°. In a pie plate, toast the walnuts for 8 minutes or until fragrant. Let cool, then coarsely chop.
  2. In a medium saucepan of boiling salted water, blanch the sugar snaps until bright green and crisp-tender, about 2 minutes. Drain and rinse under cold water to stop the cooking. Pat dry and transfer to a large bowl. Add the toasted walnuts, celery, radishes, olive oil, lemon juice and dill and toss well. Season the salad with salt and pepper and serve.
You Might Also Like

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
    How we use your email address
    advertisement
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.