Sugar snap pea slaw with radishes

Recipe adapted from The Art of Simple Food II by Alice Waters

Serves 4 

• 3/4 lb. sugar snap peas 

• 4 small radishes

• Grated zest of 1/2 lemon

• 1 tbs. lemon juice

• 1 tps. wine vinegar, red or white

• Salt and pepper to taste

• 2 tbs. mint and/or parsley

Snap back the tip of each pea pod and pull it down the side to remove any strings. Cook peas for less than a minute in boiling salted water. Drain and lay them on a plate or tray to cool (put the plate in the refrigerator to speed up the cooling). When they are cool, cut them on the diagonal into thin slices about 1/8 inch wide. Set aside.

Cut radishes into thin slices. Julienne the slices.

To make the dressing: stir lemon zest, juice, wine vinegar, and salt and pepper together in a small bowl. 

Toss peas and radishes with dressing. Coarsely chop herbs and garnish.

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