Sugar Snap Salad With Sumac
- Ready In:
- 15mins
- Ingredients:
- 10
- Serves:
-
8-10
ingredients
- 1 1⁄2 lbs sugar snap peas, trimmed, stringed, cut in half on diagonal
- kosher salt
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon fresh lemon juice (or more to taste)
- 1 teaspoon white wine vinegar
- 1⁄2 teaspoon sumac, plus more (to garnish)
- 1 bunch radish, trimmed, thinly sliced (about 6 ounces)
- 4 ounces ricotta salata or 4 ounces feta, crumbled
- fresh ground black pepper
- 2 tablespoons coarsely chopped of fresh mint
directions
- Fill a large bowl with ice water; set aside. Cook peas in a large pot of boiling salted water until crisp-tender, about 2 minutes. Drain; transfer to bowl with ice water to cool. Drain peas; transfer to a kitchen towel-lined baking sheet to dry.
- Whisk oil, 1 tablespoon lemon juice, vinegar, and 1/2 teaspoon sumac in a small bowl. Toss peas, radishes, and cheese in a large bowl. DO AHEAD Can be made 1 day ahead. Cover dressing and salad separately and chill.
- Add dressing to salad and toss to coat. Season salad with salt, pepper, and more lemon juice, if desired. Garnish with mint and sprinkle with sumac.
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RECIPE SUBMITTED BY
zeldaz51
United States
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