“When it comes to spring produce, I prefer my peas raw and my radishes plentiful. Crunchy, spicy, bitter, flawless radishes are only made better by salty anchovy and an aggressive amount of lemon. To me, this salad is perfect.”
– Alison Roman, food writer, Brooklyn, NYC
Serves 4
INGREDIENTS
3 anchovies, finely chopped
2 stalks green garlic (or garlic scapes or scallions), thinly sliced (white and light green parts only)
½ lemon, seeds removed, finely chopped, plus 1 tbsp fresh juice
Kosher salt, freshly ground pepper
½ lb. snap peas (approx. 225g) halved lengthwise
2 cups (approx. 230g) thinly sliced radishes, preferably a mix of watermelon, breakfast and regular
3 tbsp olive oil
2 cups (approx. 115g) pea tendrils or shoots
½ cup (approx. 30g) tarragon, tender leaves and stems
METHOD
Combine anchovies, green garlic, chopped lemon and juice and season with salt and lots of pepper; this is the dressing and it should taste assertive in every way possible: salty, tangy, garlicky, peppery. Toss snap peas and radishes and let sit a few minutes (this will soften them slightly and give them a chance to get to know the dressing). Add tendrils, tarragon and toss to combine. Season with salt, pepper and more lemon juice if you feel like it needs a touch more tang.
