After a long winter I get so excited by spring vegetables! This salad combines some of my favorite ingredients like sugar snap peas, feta cheese and an amazing truffle vinaigrette. If you can’t find sugar snap peas, try substituting snow peas and English peas. I hope you like it as much as I do!
- Start by trimming the ends of the sugar snap peas. Keep some of the sugar snap peas whole. Open about 1/2 the sugar snap peas and save the peas, take the outer part of the sugar snap pea pod and slice them into thin strips. This creates a mix of textures and allows the flavor of each part to shine.
- Once the sugar snap peas and peas are prepped and ready heat them in a pan with water on medium heat for roughly 5 minutes until they are cooked through. I like them when they still have a little crunch, you’ll know you’ve hit this stage when they’re bright green.
- While the peas are cooking prepare a water bath for them by combining ice and cold water in a large bowl. The water and ice should fill the bowl halfway, so you have room for the peas once they’re cooked. Set the water bath aside.
- Chop the fennel, cut it in half and thinly slice each side of the bulb.
- Once the snap peas are steamed drain them and place the peas into the water bath. This step is really important because it cools them down enough to stop the cooking process. If you skip it the peas will continue cooking – they’ll still taste great but you’ll end up with mushier veggies.
- Coarsely chop the lettuce and then slice the radish – I love the bright color and mild flavor of watermelon radish, but any kind will do.
- Assemble the salad by making a bed of lettuce and topping it with a few whole mint leaves, layer on the sugar snap peas, fennel and radishes. Sprinkle on chopped mint and crumbled feta cheese.
- To make the vinaigrette, mix equal parts lemon juice, truffle oil and olive oil then add salt and fresh pepper to taste. Drizzle over the salad and enjoy!