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Author Notes: This dish celebrates three wonderful early summer ingredients - radish, snap peas and mint. Don't be scared off by the raw radish. It's 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.
—Ordinary Blogger (Rivki Locker)
- 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
- 1 pinch salt
- 1/2 bunch 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.
- This recipe was entered in the contest for Your Best Dish in the Raw
How to Eat Cookies for Breakfast
Well, cookie butter that is
Eat cookies for breakfast.
Did you say vacation or cocktail?
It's time to travel.
The sauce savior.
Put cake on a pedestal.