Celebrity chef Barrett Prendergast shares her favorite salad for a dinner party.
Sugar Snap Pea Salad with Radish and Feta
1 pound sugar snap peas, end tips snapped off and string removed
5 small radishes, sliced thinly on a mandolin
2 teaspoons red wine vinegar
2 tablespoon fresh dill leaves
1/3 cup feta, crumbled
extra virgin olive oil
freshly ground black pepper
Bring a large pot of salted water to a boil. Blanch peas for 30 seconds, drain, and let cool on a towel covered baking sheet or tray. When cool, cut on the diagonal about 1/4 inch wide. Set aside. In a large mixing bowl, combine sliced peas, radishes, and dill. Zest the lemon and then squeeze the lemon juice over the bowl. Add the red wine vinegar and season with salt and pepper. Mix to combine. Taste. Season with more salt and pepper as necessary. Pour the mixture into the serving bowl. Top with crumbled feta, black pepper, and a drizzle of extra virgin olive oil.