What's Cooking: Sugar Snap Pea Salad - WCAX.COM Local Vermont News, Weather and Sports-

What's Cooking: Sugar Snap Pea Salad

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SOUTH BURLINGTON, Vt. -

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

Sea salt

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.

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