Sugar Snap Pea and Radish Salad
When sugar snaps are in season, I tend to eat them raw, because they’re so sweet and tender. I do like to crisp them up a little, though, in a bowl of salted ice water for 10 or 15 minutes before slicing them. Of course, if you prefer, you can cook them first by dropping them into a big pot of boiling water and letting them cook no longer than 10 seconds, giving them one good stir, then immediately draining and transferring to a big bowl of ice water.You might balk at the thought of slivering all those peas, but please don’t! It really only takes a few minutes and it will give you a chance to practice your knife skills. Personally, I look forward to meditative tasks like this one, and I don’t think of them as drudgery. Cutting the snap peas in this way makes them a joy to eat, and to look at, and also lets them absorb the dressing in a way that whole snap peas never could.
