A trio of sweet peas turns this springtime salad into a showpiece
4 radishes, trimmed, halved, and sliced into thin half-moons
1/3 cup fresh mint leaves, torn if large
1. Mince garlic and immediately combine with 2 tablespoons lemon juice in medium bowl; set aside. Fill large bowl halfway with ice and water. Nestle colander into ice bath. Line large plate with double layer of paper towels.
2. Bring 1 quart water to boil in medium saucepan over high heat. Add snap peas and 1 tablespoon salt and cook until snap peas are bright green and crisp-tender, about 1 minute. Using spider skimmer or slotted spoon, transfer snap peas to colander set in ice bath. Add English peas to boiling water and cook until bright green and tender, about 1 1/2 minutes. Transfer to colander with snap peas. Once peas are chilled, lift colander from ice bath and transfer peas to prepared plate.
3. Whisk 1/4 cup oil, the yogurt, mustard, pepper, and 1/2 teaspoon salt into the garlic mixture until combined. Spread dressing evenly over bottom of large shallow bowl or serving platter.
4. In separate large bowl, toss arugula, snow peas, radishes, mint and chilled peas with remaining 1 teaspoon lemon juice, remaining pinch salt and remaining 1 tablespoon oil until evenly coated. Pile salad on top of dressing. Serve immediately, combining salad with dressing as you serve.
Recipe note: If you can’t find fresh English peas, you can substitute 3/4 cup of thawed frozen peas (there is no need to blanch them). The English peas and sugar snap peas can be blanched, shocked, patted dry and refrigerated for up to 24 hours before serving.
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