Snap peas are available year-round in most supermarkets. But the season for fresh, locally grown snap peas is quite short. So I “snap” them up as often as I can while they are available. Plump, sweet, tender and juicy, they do not compare to what you find in the grocery store. But the salad can be made year around due to their availability and it is a nice change when you are bored with your regular repertoire. Adding crab meat makes it a perfect entrée salad. Or serve it as an elegant appetizer. Instead of cutting up and adding the endive, fill endive leaves with the pea, radish and crab mixture. The dressing is very light and flavorful, and I find the salad does not need a lot of it.
Snap Pea, Endive and Radish Salad
- ¾ pound snap peas, strings removed and sliced ½” diagonally
- 6 radishes, halved lengthwise and sliced into thin semi-circles
- 3 to 4 heads Belgian Endive, halved lengthwise and sliced
- 1 tablespoon chopped chives
- ½ pound crab meat (optional)
- ½ cup crème fraiche
- Zest of 1 lemon
- 2 tablespoons lemon juice
- 1 teaspoon honey
- 1 tablespoon finely chopped shallot
- ⅛ teaspoon cayenne pepper (or Espelette pepper or some finely chopped serrano or jalapeño pepper)
- ¼ teaspoon salt
- Whisk together. Adjust spiciness to your taste.