Sugar Snap Pea Salad with Dill Vinaigrette

  • Total Time:
  • Servings: 4

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Ingredients

  • 1/3 cup walnuts
  • 1/2 pound sugar snap peas, trimmed
  • 5 celery ribs from the inner heart, with leaves, thinly sliced on the bias
  • 1 bunch radishes (8 ounces), greens discarded, radishes halved and thinly sliced
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon fresh lemon juice
  • 1 1/2 tablespoons finely chopped dill
  • Kosher salt and freshly ground pepper

How to make this recipe

  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.

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