Sugar Snap Pea Salad

Gluten-Free

Nut-Free

Vegetarian

As soon as sugar snaps show up at the farmers’ market, I’m instantly happy. Sweet and crisp, this salad is all about the sugar snaps, with a pinch of Aleppo pepper for heat, some fresh ricotta cheese for richness and texture, and edible flowers for color. It comes together easily, looks gorgeous and is oh-so-easy to love. - Celebrity Chef, Seamus Mullen

By Seamus Mullen | Experience Life

Makes
Prep Time
Cook Time

Ingredients
Directions

Ingredients

Directions

Nutritional information

Serves | 4

Ingredients

1 lb. fresh sugar snap peas
1 bunch radishes
1/2 cup fresh ricotta cheese
A few leaves of fresh peppermint
Salt
Freshly ground black pepper
Juice of one lemon
Olive oil to taste
Pinch of Aleppo pepper or red pepper flakes
Handful of edible flowers, such as pea blossoms or nasturtiums

Directions

Trim the tips of the sugar snap peas on both ends, remove the strings if they bother you, and cut some in half lengthwise.
Blanch the peas quickly, just about 30 seconds, and shock in ice water.
Slice the radishes thinly.
Combine the peas, radishes, cheese and peppermint in a large bowl. Season with salt and pepper and toss with the lemon juice and olive oil.
Serve with a sprinkle of Aleppo pepper and garnish of edible flowers.

(Recipes reprinted with permission from Seamus Mullen’s Hero Food by Seamus Mullen/Andrews McMeel Publishing, LLC.)

Food Photography by: Terry Brennan; Food Styling by: Betsy Nelson

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