Chef Courtney Contos from Chef Contos Kitchen & Store joins us this morning with a refreshing summer salad recipe.
Sugar Snap Pea Salad with Feta Cheese
1 1/2 pounds sugar snap peas, trimmed, stringed, thickly sliced on diagonal
3-4 tablespoons extra-virgin olive oil
2 tablespoons (or more) fresh lemon juice
2 teaspoons white wine vinegar
1 teaspoon honey
1 teaspoon za'atar (found in specialty store) or sesame seeds mixed with lemon zest & thyme
1 bunch radishes (about 6 ounces), trimmed, thinly sliced
4 ounces feta, crumbled
Freshly ground black pepper
2 tablespoons coarsely chopped fresh mint or basil
Fill a large bowl with ice water; set aside. Cook peas in a large pot of boiling salted water until crisp-tender, about 2 minutes. Drain; transfer to bowl with ice water to cool. Drain peas; transfer to a kitchen towel-lined baking sheet to dry.
Whisk oil, lemon juice and vinegar in a small bowl. Toss peas, radishes, and cheese in a large bowl. Season salad with salt, pepper, and more lemon juice, if desired. Garnish with mint and sprinkle with za'atar.
PO Box 4508