Elements
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1/3 cup walnuts
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1/2 pound sugar snap peas, trimmed
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5 celery ribs from the inside of heart, with leaves, thinly sliced on the bias
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1 bunch radishes (8 oz), greens discarded, radishes halved and thinly sliced
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2 tablespoons further-virgin olive oil
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1 tablespoon fresh lemon juice
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1 1/2 tablespoons finely chopped dill
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Kosher salt and freshly floor pepper
Instructions
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Preheat the oven to 350°. In a pie plate, toast the walnuts for 8 minutes or till fragrant. Let frigid, then coarsely reduce.
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In a medium saucepan of boiling salted water, blanch the sugar snaps till engrossing green and crisp-gentle, about 2 minutes. Drain and rinse below chilly water to discontinue the cooking. Pat dry and switch to a trim bowl. Add the toasted walnuts, celery, radishes, olive oil, lemon juice and dill and toss smartly. Season the salad with salt and pepper and relief.
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