You can riff off of this salad in a million different ways – use snow peas in place of the sugar snaps, sub hazelnuts for almonds, toss in chopped spears of blanched asparagus, use Meyer lemons in place of the orange. Crumble in some feta. Use tarragon in place of the mint. Whatever you do, don’t overcook the sugar snaps – you want them to just barely cook so that their crunchy quality is well preserved.
3 cups sugar snap peas, de-stringed (see What to Do with It, in Megan's post)
1 bunch radishes (any color)
1 small orange
2 tablespoons extra virgin olive oil
Kosher salt and freshly ground black pepper
1⁄3 cup almonds, toasted and roughly chopped
1⁄4 cup mint leaves, washed, dried and roughly torn
Blanch the sugar snaps: Have a bowl of ice water ready. Bring a large pot of salted water to the boil. Add the sugar snaps and cook for 1 minute. Immediately remove and plunge into the ice water. When cool, drain and pat dry.
Trim and quarter the radish roots (halve if roots are very small). (Reserve tops for another use.) Set aside.
Using a microplane grater or other fine-toothed grater, grate the peel from 1⁄2 of the orange. Set aside. Segment (“supreme”) the orange (here’s a quick how-to). Do this over a bowl to catch the juices. Halve the orange segments (or cut into three pieces if very large). Set the orange segments aside.
In a small bowl, whisk together the reserved orange juice, the extra virgin olive oil, a generous pinch of salt and a grinding of fresh black pepper. Set aside.
Assemble the salad: in a medium bowl, toss the cooled sugar snaps, radishes, reserved orange zest, orange segments and vinaigrette together, coating well (I just use my hands to do this). Add the chopped almonds and the mint leaves, and gently toss again to combine. Taste and add more salt, if necessary. Serve immediately.
Learn more about snow peas and sugar naps in Megan's full post on Ecocentric Blog.