Sugar Snap Salad

Ingredients · for 8 (scales to your household)

• 1 1/2 pounds Sugar snap peas $8.98
• 1/2 tsp Kosher salt $0.03
• 3 tablespoons Extra-virgin olive oil $0.55
• 1 tablespoon Lemon juice $0.21
• 1 teaspoon White wine vinegar $0.03
• 1/2 teaspoon Sumac plus more for garnish $0.05
• 1 bunch Radishes $0.75
• 4 ounces Ricotta salata or feta, crumbled $2.15
• 1/4 tsp Ground black pepper $0.03
• 2 tablespoons Fresh mint $0.82

Per-ingredient cost is the amount this recipe uses at the lowest Canadian price we have on file; the per-serving total above adds the range up to the dearest price and for buying whole packages.

Method

1. Fill a large bowl with ice water; set aside. Cook peas in a large pot of boiling salted water until crisp-tender, about 2 minutes. Drain; transfer to bowl with ice water to cool. Drain peas; transfer to a kitchen towel-lined baking sheet to dry.
2. Whisk oil, 1 tablespoon lemon juice, vinegar, and 1/2 teaspoon sumac in a small bowl. Toss peas, radishes, and cheese in a large bowl. DO AHEAD Can be made 1 day ahead. Cover dressing and salad separately and chill.
3. Add dressing to salad and toss to coat. Season salad with salt, pepper, and more lemon juice, if desired. Garnish with mint and sprinkle with sumac.

Per serving