Summer Radish Snow Pea Salad

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So, do you like radishes?

No? Well then, hmm…try this dish anyway!! :) Hey, anything that had my previously-not-a-veggie-lover-husband asking for seconds is worth looking at!! ;)

{And if you answered “yes,” scroll directly to the recipe while I quickly convince these other people here.}

I’ve never really been a huge fan of radishes either. Maybe it’s because people always shoved an entire radish towards me, saying “Here! Try it! It’s good!” And then I’d timidly try a bite, and immediately feel overwhelmed by the sharp flavors.

Fortunately, I don’t consider myself to be a picky eater, so when I saw a picture of a radishy/pea salad, my first thought wasn’t “Ugh! Radishes,” but “Neat! It’s worth a shot!”

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Maybe I’m just not into the radishy “kick” that people talk about. At least, not in a large bite. But radishes change in terms of flavor a bit when you slice them really thin…so, trust me on this! You’ll like it! :) I wrote HERE that we’ve been eating a lot of salads recently…and we still are, but they are of the lettuce variety and I was craving a fresh change of pace last night!

To give credit where it’s due, I first saw a radish & pea salad recipe HERE. But, I did end up changing virtually all of the ingredients, except the radishes, for a more Italian/Mediterranean feel and to personalize it for us (plus we prefer feta over goat cheese).

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Here’s the Hannah Bee Radish Snow Pea Salad:

Ingredients:

Radishes (about 10)
~2 cups snow peas, or 1 small package
Peanut (or canola) oil
Italian seasoning
Salt
Balsamic vinaigrette dressing
Feta cheese crumbles (I used feta that was seasoned with Mediterranean herbs)

Directions:

Begin to boil a pot of water (this will be used for blanching the snow peas).

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Meanwhile, wash the radishes and snow peas.

Thinly slice the radishes.

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Once the water is boiling, place the snow peas in the pot and let them boil for 3 minutes.

While they’re busy boiling, put several cups of ice in a large bowl and add enough water to cover the ice. Technical term: ice bath!

IMG_0255After the 3 minutes are up, rescue the peas with a slotted spoon and plop them directly into the ice bath. They should cool for a few minutes like that.

IMG_0259Whisk together a few tablespoons of the peanut oil, and a couple good shakes of Italian seasoning and salt.

Put the peas and radishes into a large serving bowl. Toss with the peanut oil mixture, and drizzle some balsamic dressing on top. Refrigerate.

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When you’re ready to serve it, take the salad from the fridge and toss several tablespoons of the crumbled feta! Enjoy. :)

(I served this as a heaping side dish alongside sirloin patties. I drizzled balsamic vinaigrette on the patties as they cooked for an extra punch of flavor. Oh, and I made THIS EASY CREAMY PEACH PIE for dessert. Took me literally 5 minutes to prep so I got it ready a few hours before dinner. Woo hoo!)

Serves: 2 people plus a leftover serving (but not for us, because we got so excited we finished it all!)

best love hannah bee jgp