Once blanched and julienned, sugar snap peas become one of my favorite vegetables of the summer. They add delightful crunch and go with lots of things. This is a quick salad to throw together and goes great as a side dish. I served it with steak and new potatoes, which makes for a delightful al fresco summer meal.
1 quart sugar snap peas
4 medium radishes
extra virgin olive oil
2 ounces goat cheese
salt and pepper
Put a medium sized pot of water on to boil. Prepare a medium bowl of ice water. Rinse the peas and with a pairing knife, cut off the end that used to be attached to the vine. If you can, don’t cut all the way through so that you can pull off the stringy bit that runs down the inside of the seam of the pea at the same time. Once the water is at a full boil, put the peas in all at once and cook, briefly until bright green but still crunchy. Immediately put the peas into the ice bath to stop the cooking. Once the peas are cold, remove from ice water and pat dry with a paper towel. Cut them on the diagonal to make little julienned rings. Thinly slice the radishes.
Toss together the sugar snap peas and radishes in a bowl. Splash a bit of the champagne vinegar and toss. Drizzle some olive oil and toss. Season with salt and pepper. Crumble the goat cheese into the bowl and gently toss before serving.
Serves 4 as a side dish.