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Snap Pea, Orange and Radish Salad

Snap Pea, Orange and Radish Salad
PREP TIME
35 min
YIELDS
4-6 servings

Sugar snap peas, sweet oranges and crisp radishes are combined with prosciutto and goat cheese for an unforgettable salad.

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Ingredients

Kosher salt and freshly ground black pepper
1
lb(s) sugar snap peas, ends trimmed
3
Tbsp extra-virgin olive oil
1 ½
oz sliced prosciutto (about 3 slices)
½
cup crumbled fresh goat cheese (about 4 oz)
1
shallot, sliced into thin (⅛") rings
2
medium navel oranges, supremed (peel and pith removed, cut into segments with a paring knife)
2
medium navel oranges, supremed (peel and pith removed, cut into segments with a paring knife)
¼
cup fresh orange juice, squeezed from the leftover orange membranes
5
- 6 small red radishes, sliced into very thin rounds, preferably on a mandoline
2
Tbsp chopped fresh mint
1
Tbsp chopped fresh tarragon
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Directions

Notes

Cook's NoteThe salad can be held in the refrigerator for a couple hours before serving. After 3 or 4 hours, however, the bright green color of the snap peas will dull slightly, though taste and texture are unaffected.

Step 1

Fill a large pot halfway with water and bring to a boil; season generously with salt. Prepare an ice bath in a large bowl. Blanch the sugar snap peas in the boiling water for 2 minutes, or until they turn bright green and soften slightly. Strain, then immediately plunge into the ice bath to cool completely. Drain well. Spread out the snap peas on a baking sheet and dry with paper towels.

Step 2

Heat 1 tablespoon of the olive oil in a large cast-iron skillet over medium-high heat. When the oil is hot, add the prosciutto slices; cook for 1 to 2 minutes per side, until crispy. Transfer to a paper-towel-lined baking sheet to cool and drain of excess oil.

Step 3

Add the dried sugar snap peas to a large bowl, and crumble the prosciutto over the peas. Drizzle with the remaining 2 tablespoons olive oil. Add the goat cheese, shallots, orange supremes, orange juice, radishes, mint and tarragon; gently toss together. Season with salt and pepper, and serve immediately.

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