Cucumber Radish Salad
HELPFUL TIP: The best way to store radishes is to trim them, wash them and soak them in cold water for a few minutes. Then, layer them between paper towels in a ziplock bag. Remove all the air and chill. They will stay fresh for a few weeks this way.
Ingredients
- 2 cups shelled fresh snow peas
- 1 medium cucumber
- 1 bunch of firm vibrant radishes
- 1 small bunch of dill or parsley
- Grated zest of 1 lemon
- 2 Tbsp fresh lemon juice or sherry vinegar
- 4 Tbsp extra virgin Greek olive oil
- Sea salt to taste
Instructions
- Bring a small pot of salted water to a rolling boil and blanch the peas for 45 seconds, until firm, bright, and al dente. Remove and rinse in a colander under cold water.
- Rinse and blot dry the cucumber. Trim the cucumber and cut it in half lengthwise. Remove the seeds if it’s heavily seeded. Cut the cucumber into ⅛-inch half-moons.
- Trim each end of the radishes and rinse the radishes under cold water. Blot dry. Cut the radishes into thin rounds or half-moons.
- Combine all vegetables including the blanched peas, as well as the lemon zest, in a large bowl. Whisk together the lemon juice or vinegar, olive oil and sea salt and pour over the salad. Serve.
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