There’s lots of crunch and lots of flavor in a simple, colorful spring salad of radishes and snap peas with a refreshing buttermilk dressing.
Crisp. Crunch. Snap. There’s an almost overwhelming amount of fresh, raw, vegetable texture in a bite of this salad. One tip to get the most out of it: don’t skimp on the chopping. The balance of smaller pieces working together is what makes this salad shine.
- 1 bunch about 8 medium-large radishes
- 1/2 pound snap peas
- 1 clove garlic
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 1/3 cup buttermilk
- 1 tablespoon extra virgin olive oil
- 3 green onions
- 4 sprigs fresh dill plus more for garnish
- Trim and rinse the radishes; de-string (if necessary) and rinse the snap peas. Pat dry and set aside while you make the dressing.
- Peel and mince the garlic; put the garlic in a measuring cup or small bowl. Stir in the lemon juice, salt, pepper, buttermilk, and olive oil.
- Trim the green onions; cut them in half lengthwise and mince them; add them to the dressing.
- Mince the dill and stir it into the dressing. Set the dressing aside so the flavors can blend while you chop the vegetables.
- Working with 1 radish at a time, cut it in half lengthwise, cut each half into 3-4 slices, turn them and stack them to cut the slices into 3-4 sticks. Repeat with the remaining radishes.
- Trim the snap peas and cut the pods into 1/4- to 1/2-inch pieces.
- Put the vegetables in a salad bowl, drizzle on the dressing to taste, toss to coat the vegetables evenly, and serve. Garnish with more dill, if you like.