Peas, Radish, and Carrot Salad
200gr of sugar snap peas
8 rainbow carrots
4 orange carrots
2 tablespoons of water
2 tablespoons of Mosto olive oil*
2 tablespoons of Forvm white chardonnay vinegar*
2 tablespoons of Greek yogurt
2 small green shallots
4 mint leaves
2 tablespoons of toasted walnuts
To clean the sugar snap peas, snap the top and pull the thread gently until it’s removed.
Cook 200g fresh sugar snap peas in boiling salted water for 20 seconds. Transfer peas in cold water, drain and put aside.
Thinly slice 1 cup of radishes using a garlic mandolin*
Shave 2 cups of rainbow carrots with a peeler.
Put the radishes and carrots in a medium sized bowl with a bit of salt and put aside.
In a food processor, combine 1 cup of orange carrots, 2 tablespoons of water, 2 tablespoons of olive oil, 2 tablespoons of white chardonnay vinegar, 2 tablespoons of Greek yogurt, 2 small green shallots and 4 mint leaves and process until smooth.
Drizzle the dressing on the peas and carrots, mix and sprinkle with 2 tablespoons of toasted walnuts.
*Available at Dante
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