We don’t know about you, but we’re totally digging salads now that the weather has gone from, “Are you there sun?” to, “HELLOOOOO SUMMER!!!”.
We have fallen head over heels with this Radish, Sugar Snap Pea & Feta Salad inspired by Melissa Clark @nytcooking. We’ve just gone ahead and added some hazelnuts for extra crunch and yum factor, and we use our ‘house balsamic’ which is a good base for any veggie side. We’re not entirely sure whether it’s the slightly salty feta, the crunch of the hazelnuts or the fresh mint that has us making this on repeat, but whatever it is, you need to get on board!
Ingredients for 4 servings.
1 bunch (about 8-10) radishes, sliced
1 large handful sugar snap peas, sliced on the diagonal
3/4 cup (150 g) feta cheese, crumbled
15 - 20 mint leaves, torn
1/4 cup toasted hazelnuts, roughly chopped
For the white balsamic vinaigrette:
3 tablespoons (45 ml) white balsamic vinegar
1 tablespoon dijon mustard
1 smashed clove fresh garlic or a pinch of garlic powder
2 tablespoons (30 ml) extra virgin olive oil
3 tablespoons (45 ml) grape seed oil
1/2 teaspoon kosher salt
1/4 teaspoon pepper, freshly ground
1/4 teaspoon honey
Combine the radishes, sugar snap peas, feta and mint leaves in a bowl.
Combine the vinaigrette ingredients in a jar with a tight fitting lid and shake it like a polaroid until it emulsifies.
Dress the salad with the vinaigrette, scatter over the hazelnuts, and serve with your favorite crusty loaf and…you guessed it, a chilled glass of rosé would round this off nicely!