Laun/Pruett Recipe Collection
Sugar Snap Pea Radish, and Cucumber Salad

Sugar Snap Pea Radish, and Cucumber Salad
Recipe courtesy Gourmet Magazine
1/2 pound sugar snap peas, trimmed and, if large, halved diagonally
1 English cucumber, halved lengthwise and seeded
1 bunch radishes (1 pound)
1/4 cup sesame seeds, toasted
1 tablespoon seasoned rice vinegar
1 teaspoon cider vinegar
Cook peas in a saucepan of boiling salted water just until
they turn a brighter shade of green, about 30 seconds.
Drain in a colander and rinse under cold water to stop
cooking. Cut halved cucumber and radishes crosswise into
1/4-inch-thick slices. Toss peas, cucumber,
radishes, and sesame seeds with vinegars and season
with salt and pepper. Yield: 6 servings Prep Time: 20 minutes Cook Time: 15 minutes

Recipe Contributed by Mary Ann Laun/Gourmet magazine