Ingredients
1cupwalnuts
½lbsugar snap peas
5celery ribs,from the inner heart
8ozradishes,(1 bunch)
2tbspextra-virgin olive oil
1tbspfresh lemon juice
1½tbspdill,finely chopped
kosher salt and freshly ground pepper
Preparation
Preheat the oven to 350 degrees F.
In a pie plate, toast the walnuts for 8 minutes or until fragrant. Let cool, then coarsely chop.
In a medium saucepan of boiling salted water, blanch the sugar snaps for about 2 minutes, until bright green and crisp-tender.
Drain and rinse under cold water to stop the cooking. Pat dry and transfer to a large bowl.
Add the toasted walnuts, celery, radishes, olive oil, lemon juice and dill and toss well. Season the salad with salt and pepper.
Serve and enjoy!
