Ingredients
- 1 cup snap peas or snow peas, trimmed and sliced diagonally
- 1 cup breakfast radishes, halved or quartered
- 2 tbsp local olive oil, divided
- 1/2 tsp salt, plus more to taste
- 1/2 tsp black pepper, freshly ground
- 1/4 tsp chili flakes (adjust to taste)
- 1 tbsp fresh thyme leaves
- 1 tbsp fresh mint, roughly chopped
- 2 tbsp flat-leaf parsley, roughly chopped
- 1 tsp lemon zest
- 1 tbsp fresh lemon juice
Directions
By Chef Amethyst Ganaway
Time: 20 minutes
Servings: 2-4
This Snap Pea and Roasted Radish Herb Salad is a vibrant celebration of fresh, seasonal ingredients. Crisp, sweet snap peas provide the perfect contrast to the slight bite of breakfast radishes, which become mellow and slightly caramelized when lightly roasted. The combination of fresh herbs—thyme, mint, and flat-leaf parsley—adds layers of brightness and complexity, while a simple dressing of local olive oil, lemon juice, and zest ties everything together with a touch of citrusy freshness. A sprinkle of chili flakes gives just the right amount of gentle heat to balance the natural sweetness of the peas and radishes.
This salad is as versatile as it is simple. It pairs beautifully with grilled fish or roasted chicken, but it can also stand alone as a light, refreshing side. The balance of warm and cool elements makes it a great dish for transitioning between seasons—perfect for early spring when radishes are at their peak or late summer when herbs are abundant. Plus, with minimal effort and a short ingredient list, it’s a dish that highlights how a few high-quality, fresh ingredients can create something truly delicious. Serve it immediately to enjoy the best textures and flavors. This salad is great on its own or paired with grilled seafood or roasted chicken.
- Roast the Radishes: Preheat the oven to 400°F (200°C). Toss the breakfast radishes with 1 tablespoon of olive oil, salt, black pepper, and chili flakes. Spread them on a baking sheet and roast for 12–15 minutes, until just tender but still slightly crisp. Let cool slightly.
- Prepare the Snap Peas: While the radishes roast, blanch the snap peas by dropping them into boiling water for 30 seconds, then immediately transferring them to an ice bath to keep them crisp and vibrant. Drain well.
- Assemble the Salad: In a large bowl, combine the snap peas, roasted radishes, thyme, mint, parsley, and lemon zest. Drizzle with the remaining 1 tablespoon of olive oil and lemon juice. Toss gently to coat.
- Adjust & Serve: Taste and adjust seasoning with more salt, pepper, or chili flakes as needed. Serve immediately as a fresh side dish or light appetizer.
