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Sugar Snap Pea Salad

By Matthew Fairman

Published on February 19, 2018

Time

25 minutes

Yield

Serves 4 to 6

Sugar Snap Pea Salad

Ingredients

¼ cup mayonnaise 2 tablespoons extra-virgin olive oil 2 tablespoons white wine vinegar 2 tablespoons chopped fresh dill 1 tablespoon Dijon mustard 1 small garlic clove, mincedSalt and pepper 1 pound sugar snap peas, strings removed, cut in half diagonally2 ounces (2 cups) baby arugula ½ English cucumber, halved lengthwise and sliced thin6 radishes, trimmed, halved, and sliced thin (1 cup)

Before You Begin

This salad can be refrigerated for up to 1 hour before serving.

Instructions

  1. Whisk mayonnaise, oil, vinegar, dill, mustard, garlic, ½ teaspoon salt, and ¼ teaspoon pepper together in large bowl.
  2. Add snap peas, arugula, cucumber, and radishes and toss to combine. Season with salt and pepper to taste. Serve.
Sugar Snap Pea Salad
Photography by Keller + Keller.

Sugar Snap Pea Salad

Headshot of Matthew Fairman
By Matthew Fairman
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Time

25 minutes

Yield

Serves 4 to 6

Ingredients

¼ cup mayonnaise
2 tablespoons extra-virgin olive oil
2 tablespoons white wine vinegar
2 tablespoons chopped fresh dill
1 tablespoon Dijon mustard
1 small garlic clove, minced
Salt and pepper
1 pound sugar snap peas, strings removed, cut in half diagonally
2 ounces (2 cups) baby arugula
½ English cucumber, halved lengthwise and sliced thin
6 radishes, trimmed, halved, and sliced thin (1 cup)

Test Kitchen Techniques

Ingredients

¼ cup mayonnaise
2 tablespoons extra-virgin olive oil
2 tablespoons white wine vinegar
2 tablespoons chopped fresh dill
1 tablespoon Dijon mustard
1 small garlic clove, minced
Salt and pepper
1 pound sugar snap peas, strings removed, cut in half diagonally
2 ounces (2 cups) baby arugula
½ English cucumber, halved lengthwise and sliced thin
6 radishes, trimmed, halved, and sliced thin (1 cup)

Test Kitchen Techniques

Ingredients

¼ cup mayonnaise
2 tablespoons extra-virgin olive oil
2 tablespoons white wine vinegar
2 tablespoons chopped fresh dill
1 tablespoon Dijon mustard
1 small garlic clove, minced
Salt and pepper
1 pound sugar snap peas, strings removed, cut in half diagonally
2 ounces (2 cups) baby arugula
½ English cucumber, halved lengthwise and sliced thin
6 radishes, trimmed, halved, and sliced thin (1 cup)

Test Kitchen Techniques

Why This Recipe Works

For a salad that showed off a variety of fresh, seasonal flavors to complement sugar snap peas, we added a few handfuls of peppery arugula, some thinly sliced spicy red radishes, and a healthy amount of cooling English cucumber. We tried the sugar snap peas both blanched and raw and found that raw peas gave the salad the best texture. For the prettiest presentation, we cut the pods in half diagonally. We dressed the components in an easy, creamy white wine vinaigrette bolstered with chopped dill and a bit of mustard for personality.

Before You Begin

This salad can be refrigerated for up to 1 hour before serving.

Instructions

  1. Whisk mayonnaise, oil, vinegar, dill, mustard, garlic, ½ teaspoon salt, and ¼ teaspoon pepper together in large bowl.
  2. Add snap peas, arugula, cucumber, and radishes and toss to combine. Season with salt and pepper to taste. Serve.

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Appears In

Magazine

April / May 2018

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Equipment

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Ingredient

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