
A crisp snow pea and radish salad with fresh mint and lemon vinaigrette.
110 gChinese Snow Pea
60 gRadish
4 gMint
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2 tspLemon Juice
3 gDijon mustard
1.5 tspDressing oil
To tasteSalt
To tasteBlack Pepper
Trim the snow peas and pull away any strings. Blanch in boiling water for 1 minute, then cool under cold drinking water and dry well.
Thinly slice the radishes and cut the snow peas diagonally. Tear the mint. Whisk the lemon juice, oil and mustard with salt and pepper, then toss with the vegetables and mint.