Radish, Fennel, & Snap Pea Salad
Recipe by Local Roots recipe contributor, Susan Streit of Crate Cooking @cratecooking
serves 4
Combine 1 bunch trimmed and halved radishes, 5 bulbs trimmed and thinly
sliced baby fennel and 1/2 pound trimmed sugar snap peas in large bowl.
In a small bowl combine the juice of 1 lemon with 1/4 cup grated
Parmigiano-Reggiano cheese and season with salt and pepper. Whisk in a
tablespoon of extra olive oil to make a thick vinaigrette. Taste and add
more oil if desired. Toss the vegetables with half of the lemon vinaigrette.
The vinaigrette should generously coat all of the vegetables but not leave a
puddle in the bottom of the bowl so add more dressing if necessary. Taste
for seasoning and serve cold or at room temperature.
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