Graphic by Angelie Zaslavsky

This gorgeous salad from “The Silver Platter” is refreshing, clean and simple. As an almost-all-green salad with very few ingredients, the unique cut on the sweet snap peas exposing the tiny green treasures hidden within makes it so elegant to present.

• Read the cookbook review: Taste Testing “The Silver Platter”
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pareve | gluten-free | yields 8 servings

2 cups sugar snap peas, trimmed, strings removed
8 cups mixed salad greens
½ cup thinly sliced red onion
6 radishes, thinly sliced

Dressing

1/3 cup extra virgin olive oil
1/3 cup lemon juice (preferably fresh)
1 tablespoon honey
1 clove garlic, minced (about ½ tsp)
2 tablespoons chopped fresh mint
2 tablespoons chopped fresh basil
½ teaspoon kosher salt, or to taste
Freshly ground black pepper

1) Cut snap pea pods in half lengthwise so peas are exposed. There will be some peas on each side of the pod.

2) In a large bowl, combine pea pods with salad greens, red onion and radishes. Cover and chill.

3) Dressing: Combine dressing ingredients in a glass jar; seal tightly and shake well. Refrigerate.

4) Gently toss salad with dressing just before serving.

Norene’s Notes

Sugar snap peas are also known as mangetout (French for “eat all”). They are usually used in stir-fries, but this creative presentation looks magnificent in salads.

Snow peas have a flatter shape, while sugar snap peas are rounded.

Recipes from “The Silver Platter” by Daniella Silver with Norene Gilletz Reprinted with permission from the copyright holders: ArtScroll/Mesorah Publications

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