Sugar snap pea salad with oranges and radishes

sugar snap pea salad with oranges and radishes

Oh this is good:  nice and crunchy, fresh and green with a nice crunch of prochiutto.  I love sugar snap peas and they are one of the first vegetables to plant here in the Spring and one of the great spring vegetables  I watched Valerie Bertinelli make this on her food channel network show last weekend and thought I would try it.  I tweeked the original recipe https://www.foodnetwork.com/recipes/valerie-bertinelli/snap-pea-orange-and-radish-salad-3679199

The mint and tarragon are essentials to this salad's unique flavor.  Don't forget them.

Here's the recipe:

Sugar snap pea salad with oranges and radishes:

Sugar snap peas - 1 pound

olive oil - 3 TBS

prosciutto - 3 slices or 1 1/2 oz

goat cheese - 1/2 cup

red onion - 1 spring onion or about 2 Tbs of regular red onion

navel oranges - 2 supremed  (peel and pith removed then cut into segments) and 1 for more juice if needed

orange juice, 1/4 cup - use from squeezing extra juice from orange membranes

radishes 6 small, sliced thin.

mint, fresh, 2 Tbs.

tarragon, fresh, 1 Tbs

salt and pepper

The salad dressing is the juice from the orange, olive oil, salt and pepper and the herbs.  

Method:

Briefly cook the sugar snap peas in salted boiling water for 2 minutes.  Then strain and place in an ice bath to cool completely.  The peas will be this bright green and a little softer than raw but still crispy. Remove from the ice bath and place them on an absorbent towel to dry.

blanched sugar snap peas

Heat 1 Tbs of the olive oil in a fry pan and add the prosciutto slices.  Cook 1-2 minutes on each side until crispy.

prosciutto

Now for "supreming" an orange:

Cut the top and bottom ends off of the orange.  Then use the knife to remove the side peel leaving no pith.  Cut on either side of each membrane and remove segment.....each segment is called a supreme

navel orange to supreme

Place the orange juice in a large bowl and add the onion slices and orange supremes while you finish the rest of the preparation.  The orange juice will slightly "cook" the onion and take that raw taste out a bit.

supremes and red onion slice in orange juice

Now for the remaining ingredients:

what's left

Add the sugar snap peas, the remaining 2 Tbs of olive oil the radishes, prosciutto and the herbs to the bowl and toss. 

Salt and pepper to taste.

Add the goat cheese right before serving.

ready to serve

This salad is fresh and crispy and very satisfying.  I love the goat cheese addition but when I helped myself to a serving the next day the goat cheese and dissolved into the salad and lost its zip.  If you plan on having this for left overs keep the goat cheese and the prosciutto on the side and add before you serve it....even the next day.

Thank you Valerie!
Buon Apetito!