Sugar Snap Salad

Name: Sugar Snap Salad
Ingredients: 1 1/2 pounds sugar snap peas, trimmed, stringed, cut in half on diagonal; Kosher salt; 3 tablespoons extra-virgin olive oil; 1 tablespoon (or more) fresh lemon juice; 1 teaspoon white wine vinegar; 1/2 teaspoon sumac plus more for garnish; 1 bunch radishes (about 6 ounces), trimmed, thinly sliced; 4 ounces ricotta salata or feta, crumbled; Freshly ground black pepper; 2 tablespoons coarsely chopped fresh mint; Ricotta salata is a salted,aged ricotta cheese, available at better supermarkets and at specialty foods stores and Italian markets.

11 ingredients

3 steps

Ingredients

1 1/2 pounds sugar snap peas, trimmed, stringed, cut in half on diagonal
Kosher salt
3 tablespoons extra-virgin olive oil
1 tablespoon (or more) fresh lemon juice
1 teaspoon white wine vinegar
1/2 teaspoon sumac plus more for garnish
1 bunch radishes (about 6 ounces), trimmed, thinly sliced
4 ounces ricotta salata or feta, crumbled
Freshly ground black pepper
2 tablespoons coarsely chopped fresh mint
Ricotta salata is a salted,aged ricotta cheese, available at better supermarkets and at specialty foods stores and Italian markets.

Directions

1

Fill a large bowl with ice water; set aside. Cook peas in a large pot of boiling salted water until crisp-tender, about 2 minutes. Drain; transfer to bowl with ice water to cool. Drain peas; transfer to a kitchen towel-lined baking sheet to dry.
2

Whisk oil, 1 tablespoon lemon juice, vinegar, and 1/2 teaspoon sumac in a small bowl. Toss peas, radishes, and cheese in a large bowl. DO AHEAD:
3

Add dressing to salad and toss to coat. Season salad with salt, pepper, and more lemon juice, if desired. Garnish with mint and sprinkle with sumac.