Just a quick note to say hi and I hope you are all having a wonderful Fourth of July! We’re celebrating in the country with fresh blueberry galettes, grilled veggie kabobs with muhammara sauce, a mountain of kale chips, plenty of play time with our new puppy and lots of swimming.
This salad is on repeat lately. It’s so simple, refreshing and perfect alongside your favorite barbecue food. I hope you like it as much as I do.
PEA AND MINT SALAD
8 oz. snap peas, cut on the diagonal
1 head treviso radicchio, chopped
1/2 cup mint leaves, minced
2 tablespoons olive oil
juice from 1/2 lemon
1/2 teaspoon flaky sea salt
Combine all ingredients in a large bowl and toss.