For last week’s dinner, I choose to make this Sugar Snap Salad recipe I found in July’s Bon Appetit.  Unfortunately for us, it did not turn out the best. I feel there was too much dressing, and not enough of something. But I’m not one to give up on a recipe that has potential, and I do feel like the following salad could be made great, with a few minor tweaks.

So I’m challenging you, the reader, to make it better and share with the rest of us! Give the following recipe a try this week and share your tweaks in the comment section. Maybe it’s need additional ingredients? Maybe a few less? Experiment, and report back:

Snap Pea and Radish Salad in the back

Sugar Snap Salad

  • 1.5 lbs Sugar Snap peas, trimmed, stringed, and cut in half on diagonal
  • Kosher Salt
  • 3 T. extra virgin olive oil
  • 1 T. fresh lemon juice
  • 1 t. white wine vinegar
  • 1/2 t. sumac, plus more for garnish
  • 1 bunch radishes, trimmed, thinly sliced
  • 4 oz. ricotta salata or feta, crumbled
  • black paper
  • 2 T. coarsely chopped fresh mint
  1. Fill a large bowl with ice water, set aside. Cook peas in a pot of boiling, salted water until crisp-tender, about 2 minutes. Drain, transfer to bowl with ice water to cool. Drain and transfer to a kitchen towel to dry.
  2. Whisk oil, lemon juice, vinegar, and sumac in a small bowl. Toss peas, radishes, and cheese in a large bowl. Add dressing, season with salt/pepper/and more lemon juice. Garnish with mint and sprinkle with sumac.