Spring Snap Pea Salad with Nasturtium Blossom Vinaigrette
by Chef Krista Poly
Fresh sugar snap peas are a true spring treat. They are perfectly delicious picked straight out of the garden and really need no help. This simple little salad is another of my favorite ways to enjoy them.
1 cup sugar snap peas, sliced
2-3 small radishes, thinly sliced
1/4 cup carrot, thinly sliced or shaved into ribbons
Baby lettuces, optional
Nasturtium Blossom Vinaigrette
1 teaspoon finely minced shallot
2 teaspoons finely minced nasturtium blossoms
1/2 teaspoons Dijon mustard
1 tablespoon lemon juice
1 tablespoon cider vinegar
2 tablespoons olive oil
pinch of cayenne (optional)
Salt and pepper to taste
For the vinaigrette, whisk together shallot, nasturtiums, mustard, lemon and vinegar. Slowly whisk in the olive oil until thoroughly combined. Season to taste.
Toss peas, radishes and carrots with desired amount of dressing. Serve over a bed of baby lettuces or other spring greens.