This time of year I find myself tossing fresh herbs into practically everything I make. Whether it’s basil, mint, cilantro or dill, it finds its way into my meals. That’s where this snap pea salad comes in. It embraces the abundance of fresh mint and dill and packs it into a salad that’s equal parts bright and refreshing. Added to the mix are radishes for peppery crunch and lemon zest to make it even more exciting to dig into.
serves 6 to 8 as a side dish
sugar snap peas, tough strings removed
freshly squeezed lemon juice
whole-grain or regular Dijon mustard
Freshly ground black pepper
radishes, thinly sliced
finely chopped fresh mint leaves
torn fresh dill
Fill a large bowl with water and ice; set aside.
Bring a large pot of water to a boil. Add the snap peas and cook until just tender yet still crisp, about 2 minutes. Drain and immediately transfer them to the ice water. Meanwhile, whisk together the oil, lemon juice, mustard, and shallot in a large bowl. Taste and season with salt and pepper as needed.
Drain the snap peas. Add the snap peas, radishes, mint and dill to the dressing and toss evenly to coat. Zest lemon over top of salad, sprinkle of salt and pepper and toss a few more fresh herbs to finish.