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45
Sugar Snap Salad
Recipe by Sara Dickerman
8 to 10 servings
Ingredients:
1 ½ pounds sugar snap peas, trimmed,
stringed, cut in half on diagonal
Kosher salt
3 tbsp. extra-virgin olive oil
1 tbsp. (or more) fresh lemon juice
1 tsp. white wine vinegar
½ tsp. sumac plus more for garnish
1 bunch radishes, trimmed, thinly
sliced
4 oz. ricotta feta cheese, crumbled
Freshly ground black pepper
2 tbsp. coarsely chopped fresh mint
Preparation:
1. Fill a large bowl with ice water; set
aside.
2. Cook peas in a large pot of boiling
salted water until crisp-tender,
about 2 minutes.
3. Drain; transfer to bowl with ice
water to cool.
4. Drain peas; transfer to a kitchen
towel-lined baking sheet to dry.
5. Whisk oil, lemon juice, vinegar, and
½ teaspoon sumac in a small bowl.
6. Toss peas, radishes, and cheese in a
large bowl. (Can be made one day
ahead.) Cover dressing and salad
separately and chill.
7. Before serving, 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.
Ground sumac, native to
the Middle East, has a
tangy lemony f lavor, but is
less tart than lemon juice.
A small sprinkle also adds
a beautiful pop of color to
any dish.
When it rains,
it drains!
A truly magnificent
setting for your
special event
910.425.6667
6775 Irongate Drive
Fayetteville, NC
www.gatesfour.com
Gates Four accepts event bookings from
non-members. Contact Kathryn Covington,
Special Events Sales Manager, at 910.425.6667,
ext. 235 or kcovington@gatesfour.com
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