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Spring Salad with Sugar Snap Peas, Radishes, and Honey-Chive Vinaigrette

Servings: 8

A delicately sweet vinaigrette highlights the sweet crunch of sugar snap peas and the peppery bite of radishes. For best flavor and texture, chill the peas – and dry them thoroughly – before adding to the salad, and use a mandoline-style slicer for the radishes.


  • 1/3 cup thinly sliced fresh chives, plus a few chives cut into 1-inch-long pieces, for garnish
  • 1/2 tsp. finely grated lemon zest
  • 2 Tbs. fresh lemon juice
  • 1 Tbs. Champagne or white wine vinegar
  • 1 tsp. honey
  • 1 tsp. Dijon-style mustard
  • Kosher salt
  • 1/2 cup extra-virgin olive oil
  • 1-1/2 lb. sugar snap peas, strings removed
  • 8 to 10 oz. tender lettuce, such as butter or Little Gem, washed and thoroughly dried, and torn into bite-size pieces
  • 1 bunch radishes (about 8 oz.), trimmed and thinly sliced
  • Freshly ground black pepper


  • Combine the chives, lemon zest and juice, vinegar, honey, mustard, and ½ tsp. salt in a small jar. Shake to combine and let sit for about 1 minute for the flavors to meld. Add the oil and shake again to combine. Set aside.
  • Bring a large pot of well-salted water to a boil. Add the peas and boil until crisp-tender, about 11/2 minutes. Drain and immediately rinse under very cold water. Drain again, and spread onto a towel lined tray to dry. Refrigerate until well-chilled, at least 1 hour.
  • Combine the lettuces and radishes in a large salad bowl, and toss to combine, taking care to separate the radish slices. Pat dry the peas, and add them. Dress with enough vinaigrette to lightly coat (you may not need it all). Season to taste with salt and pepper. Garnish with the chive pieces and serve.


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