Recipes to bring to market with you …
Sugar Snap Pea Salad With Radishes, Mint and Feta
This little salad is cool and crunchy as can be – a perfect side to grilled steaks or lamb.
3/4 C. sliced radishes
1 1/4 C. sugar snap peas, sliced on the diagonal
1 clove garlic, minced
Pinch kosher salt, more to taste
1 T. freshly squeezed lemon juice
1 t. balsamic vinegar
3 T. extra virgin olive oil
1 C. Feta, crumbled
1/2 bunch mint leaves, roughly chopped
Freshly ground black pepper to taste.
In a large bowl, toss together the radishes, peas, garlic, salt, lemon, vinegar and olive oil. Plate or platter the salad, and crumble the feta on top, grind some black pepper, and shower the salad with the chopped mint.
Latest posts by Edible Santa Fe (see all)
- Resourcefulness Provides Purpose for Ironwood Farm - February 15, 2018
- A Glass of Spring - February 13, 2018
- Late Winter Issue: Do It Yourself - February 12, 2018