A friend of mine has this really insane eating rule. It goes like this: Never spend more time cooking a dish than you do eating it. 


Well. Let's just say that her rule wouldn't work very well for me. I'd have to start chewing VERY slowly. 


Or cooking in fast forward. 


Or maybe eating plain grass. 

I won't pretend this salad whips up in snap. You've got to slice the radish super thin - preferably with a mandoline if you have one. It isn't the most labor intensive dish to make, but I sure did devour it in less time than it took me to prepare it. Seriously, no sooner had I dressed and tossed it than I proceeded to wolf down forkfuls. 

Please try this. Even if you don't like radish. The radish is sliced thin enough to take out some of its sting. The snap peas are sweet and crunchy. And the mint gives it a lively spring-like flavor.

Radish and Snap Pea Salad

6-8 fresh firm radishes
1 pound snap or snow peas
juice of 1/2 a lemon
1 teaspoon balsamic vinegar
3 tablespoons olive oil
pinch of salt
1/2 bunch of mint


Slice the radishes super thin - preferably with a mandoline. If you're not ready to use them right away, leave them soaking in a bowl of cool water for up to a few hours. When you're ready, drain them and pat them dry. 

In a separate bowl or small jar, combine the lemon juice, vinegar, oil, and salt. Mix well and set aside.  

Chop the mint up really fine. 

Right before serving, combine the peas with the radishes in a large bowl. Stir the mint into the dressing and pour it over the vegetables. 

Mix well and serve immediately. 


Linking this up to Pennywise Platter Thursday, Yummy Mummy, Weekend Bloggy Reading, Melt in Your Mouth Monday, Let's Do Brunch and This Chick Cooks.