Sugar Snap Salad With Sumac

Name: Sugar Snap Salad With Sumac
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 8-10 serving(s)
Ingredients: 1 1/2 lbs sugar snap peas, trimmed, stringed, cut in half on diagonal; kosher salt; 3 tablespoons extra-virgin olive oil; 1 tablespoon fresh lemon juice (or more to taste); 1 teaspoon white wine vinegar; 1/2 teaspoon sumac, plus more (to garnish); 1 bunch radish, trimmed, thinly sliced (about 6 ounces); 4 ounces ricotta salata or 4 ounces feta, crumbled; fresh ground black pepper; 2 tablespoons coarsely chopped of fresh mint

Submitted by zeldaz51

"Sumac is a lemony-tasting spice used in the Middle East. If you can't access it locally, it can be ordered online from sources like Penzey's. Ricotta salata is a salted, aged ricotta cheese, available at better supermarkets and at specialty foods stores and Italian markets. A Bon Appetit recipe."

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Ready In:: 15mins
Ingredients:: 10
Serves:: 8-10

ingredients

1 ¹⁄₂ lbs sugar snap peas, trimmed, stringed, cut in half on diagonal
kosher salt
3 tablespoons extra-virgin olive oil
1 tablespoon fresh lemon juice (or more to taste)
1 teaspoon white wine vinegar
¹⁄₂ teaspoon sumac, plus more (to garnish)
1 bunch radish, trimmed, thinly sliced (about 6 ounces)
4 ounces ricotta salata or 4 ounces feta, crumbled
fresh ground black pepper
2 tablespoons coarsely chopped of fresh mint

directions

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, 1 tablespoon lemon juice, vinegar, and 1/2 teaspoon sumac in a small bowl. Toss peas, radishes, and cheese in a large bowl. DO AHEAD Can be made 1 day ahead. Cover dressing and salad separately and chill.
Add dressing to salad and toss to coat. Season salad with salt, pepper, and more lemon juice, if desired. Garnish with mint and sprinkle with sumac.

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RECIPE SUBMITTED BY

zeldaz51

United States

<p>This site has gotten so horribly bad over the past couple of years, I have stopped using it to manage my recipes and have gone over to using another one, which I have been forbidden to mention on Food.com. It's no secret that there are competitors; send me a message if you are in the same boat and would like to know. For now, I only frequent a few of the forums and that's it. The Titanic has sailed!</p>

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