Recipe of the week

“Sweet and crisp, snap peas are a wonderful addition to any salad,” says Alexandra Stafford in her new cookbook Pizza Night (Clarkson Potter). “This one, with radishes and mint, is one of my favorites.” You’ll only need a fraction of the lemon vinaigrette, reserving the rest for future salads. And though the cutting of the snap peas is a little time-consuming, “one bite of this salad will remove any doubts about the value of your efforts.”

Raw snap pea salad with radishes and mint

1∕3 cup fresh lemon juice • 1∕3 cup white balsamic vinegar • 2 tsp honey or maple syrup • 1 tsp kosher salt • 1 cup extra-virgin olive oil • 1 lb (2½ to 3 cups) snap peas • flaky sea salt • 10 radishes • ⅔ cup packed fresh mint leaves, torn if large • pecorino romano cheese, for shaving • freshly ground black pepper

• In a medium bowl, whisk together lemon juice, vinegar, honey, and salt. Stream in olive oil, while whisking constantly, until emulsified. Set aside 1∕3 cup for this salad; store remaining 1 1∕3 cups in a jar in refrigerator for up to two weeks. • Slice snap peas thinly on the bias and transfer to a large serving bowl. Season with a pinch of salt and toss to coat. Thinly slice radishes using a mandoline or knife. Add to bowl along with mint leaves and toss to combine. Using a peeler, shave lots of pecorino directly into bowl. Season with pepper to taste. Add 1∕3 cup dressing and toss. Taste and adjust with more salt, pepper, and/or dressing. Serves 4.