Most of the mint that you find in the supermarket is spearmint. I used “Easter Egg Radishes” in my preparation here this isn’t a true variety of radishes, but rather a mix of all sorts, with the flavor being closest to the Cherry Belles.ĭid you know that the root word for radish is the same as radical? Radix is Latin for “root,” hence radishes being a root vegetable and radical being “going to the root (or origin).” Now you’re prepared for Trivia Night! Mint French Breakfast radishes can have a milder flavor than the Cherry Belles. The “French Breakfast” variety can often be found at farmers markets these are best identified by the elongated shape with white root tips. The typical red radish, the “Cherry Belle,” works very well in this salad for its peppery bite, though any spring radish will work.
I would not substitute garden peas here, since the pods are not edible, nor are the peas as easy to eat in this format. Snow peas can be used in place of the sugar snap peas. Snap peas are sweet in flavor (though they are surprisingly low in carbs), and provide the base for this salad. The sugar snap peas got the edible pods of the snow peas, but the larger pea from the garden pea. They are a cross between the garden pea and the snow pea. Sugar snap peas were first released into production in 1979, so they are relatively recent in the history of peas (and agriculture in general). Snap Pea Salad Ingredients, Substitutions, and Seasonality It’s also really easy to make this snap pea salad, especially if you have a mandolin to get paper thin slices of radish.ĭue to the lack of delicate greens, this is also a great make-ahead salad to bring to a picnic or a potluck. All the produce is at its peak in the season around the same time, meaning it is very easy to source all the ingredients from the farmers market and support local farmers. The red wine vinaigrette rounds everything out by adding a pop of acidity. This salad is all about the balance of flavor: there’s sweetness from the peas, pepperiness from the radishes, freshness from the mint, and saltiness from the feta. This snap pea salad is one of my favorite ways to eat fresh snap peas, and celebrate their short availability at the markets. Depending on your exact climate, snap peas are in season for maybe a month or two, with the season usually ending sometime in June. This feeds two as a light main course, and can be served topped with a poached egg, accompanied by slices of bread, toasted and cut into fingers or triangles.Peas are one of those crops that are extremely seasonal there’s a reason why peas were the very first commercially available frozen vegetable (and it’s just not because canned peas are terrible). Place in the fridge to cool for a little while, the longer the better, so the flavors have time to develop.
Snow pea salad plus#
Toast a tablespoon of sesame seeds (I used both white and black seeds for a nicer visual effect) in a dry skillet.įor the dressing, I can only give approximate measurements here, as this works best with a spontaneous listen-to-your-heart approach – plus it’s a lot more fun that way! In a salad bowl, mix a tsp of soy sauce, a tsp of rice vinegar (substitute any other vinegar, but preferably a sweet one, like cider or balsamic), a tsp of olive oil, a tsp of sesame oil, a squirt of hot sauce, a tsp of confiture d’oignon (you can substitute chutney, honey or any not-overly-sweet jam), a tbsp of tahini ( sesame butter), salt and pepper.Īdd the beans and the sesame seeds to the dressing, and toss gently to coat. Boil 250g of snow peas in salted water for 5 minutes, then dump them in ice cold water to stop the cooking.
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