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Minty Radishes and Snap Peas

Minty Radishes and Snap Peas

Minty radishes and snap peas are why you need no-lettuce salad.

By Courtney HillOctober 13, 2020

  • Makes
    4 servings
  • Cook Time
    25 minutes

Snap peas (or snow peas, if you prefer) and red and white radishes make this a colorful dish that’s also full of crisp-tender texture. Radishes vary greatly in size, so cutting them into evenly sized wedges helps them cook evenly. Smaller radishes may only require quartering, while larger ones may need to be cut into eighths.

Ingredients
  • 3

    tablespoons extra-virgin olive oil OR salted butter

  • 1

    tablespoon yellow mustard seeds

  • 1

    sprig fresh mint, plus ½ cup chopped mint leaves

  • Kosher salt and ground black pepper

  • 1

    pound radishes, cut into ½-inch wedges

  • 1

    pound sugar snap peas OR snow peas, trimmed

  • Optional garnish: Crumbled blue cheese

In a large Dutch oven, combine the oil, mustard seeds and mint sprig. Cook, stirring, until fragrant. Add 1¼ cups water and a pinch each of salt and pepper, then boil. Stir in the radishes and peas, cover and cook, stirring just once or twice, until crisp-tender. Uncover and cook until the moisture evaporates and the vegetables begin to sizzle. Off heat, discard the mint sprig, then stir in the chopped mint. Season with salt and pepper.

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