Snap Pea & Radish Salad with Creamy Lemon Poppyseed Vinaigrette
What You Need
Ingredients
Preparation
This bright, refreshing side salad is the perfect counterpoint to rich roasts, whether you’re serving ham, lamb, or chicken. A creamy lemon poppyseed vinaigrette mellows the baby kale’s slight bitterness and ties together the salad’s sweet and savory elements. When sugar snap peas are in season, they’re at their crunchiest and most vibrant. Slicing them on the bias also skips the tedious task of pulling off the tough strings.
*This recipe originally ran stateside on HexClad.com.\
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In a HexClad 10"/25 cm Hybrid Fry Pan, heat 1 teaspoon of the olive oil over medium. Add pistachios, honey, paprika, and ½ teaspoon of salt. Cook, stirring occasionally, until pistachios are nicely glazed and pan is dry, about 12 minutes. Scrape into a small bowl and let cool completely, then roughly chop.
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In a small bowl, whisk yogurt with lemon juice, mustard, and remaining ¼ cup/60 ml of olive oil. Stir in herbs and poppy seeds and season with salt and pepper.
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In a large serving bowl, toss greens with half of the dressing and season with salt and pepper. Scatter peas, radishes, and orange segments over top. Drizzle with remaining dressing and garnish with pistachios, pomegranate seeds, and more herbs. Serve right away.
MAKE AHEAD The dressing can be prepared up to 3 days and stored in the refrigerator. Stir in herbs just before serving.
