Sugar Snap Pea Salad with Aleppo Pepper
Prep Time: 25 Minutes
March 10, 2017 • By Seamus Mullen
As part of this month's EatingWell article about my journey to wellness, I share this healthy and delicious recipe. It features one of my farmers' market favorites—sweet and crisp sugar snap peas! This salad is all about the sugar snaps, plus a little Aleppo pepper for some heat, some creamy sheep- or goat's-milk cheese for richness and edible flowers for color. It's gorgeous, delicious and really tough not to love.
4 cups sugar snap peas (about 1 pound), trimmed
1 bunch radishes, trimmed
¼ cup torn fresh mint
½ cup soft sheep’s-milk cheese, such as MitiCrema, or soft goat cheese
½ teaspoon salt
Ground pepper to taste
2 tablespoons lemon juice
2 tablespoons extra-virgin olive oil
Aleppo pepper for garnish (see Tip)
Edible flowers for garnish
- Cut snap peas in half lengthwise. Very thinly slice radishes into coin shapes or half-moons. Toss the peas, radishes, mint and cheese in a large bowl. Season with salt and pepper, then toss with lemon juice and oil.
- Serve garnished with a sprinkle of Aleppo pepper and flowers, if desired.
TIP: Named for the Syrian town, crushed dried Aleppo pepper has a moderate heat with a hint of fruity tang. Use it as you would other crushed chile peppers. Find it in specialty markets and from online spice purveyors.