Right now the farmer’s markets in NYC are piled high with snap peas and radishes. They’re wonderful together! Give it a try.
Make sure to get snap peas and not shell peas. They look pretty similar, but shell peas are meant to be shelled (that is, the little individual peas are meant to be taken out and the shells discarded) whereas snap peas are meant to be eaten shell and all!
Radishes seem to be arriving in more varieties than you can imagine. Get whichever ones suit your spice or color preference!!
Slice the radishes as thin as your knife and/or knife skills will allow you to. If you’re dealing with a very round variety of radish (as opposed to some of the more oblong almost carrot shaped types) it’ll help to cut the thing in half first so that you have a nice facet to rest on the counter.
Slice the peas similarly thin! Just start at the belly of the pea, and make super thin slices just about 1:30 or 2:00 off angle from lengthwise (if you follow my meaning).
Make a basic oil and vinegar salad dressing. Olive oil, sherry vinegar, mustard, mashed garlic, salt pepper, and some fresh dill or mint if you like and/or some lemon zest. Toss it about ten minutes before you intend to eat. Wonderful and refreshing.
And until you get the hang of it, I’ll remind you that clicking on the picture will take you to a gallery of pictures that I’ve taken over the last day or so.