This is a great salad to start the new year. The variety of textures, especially the crunchy ones, make this salad more substantial than it appears. Using a few different vegetables introduces more flavor — sugar snap peas have a touch of sweetness, cucumbers contribute freshness, and radicchio adds a little bitterness, for complexity. I think this salad works best with the Double Mustard Vinaigrette and a sprinkling of Parmesan cheese.
This salad will keep, un-dressed for up to 3 days in an airtight container. Yields 4 servings.
- ½ head of radicchio
- ¼ - ½ pound sugar snap peas
- 1 red bell pepper
- ½ bunch radishes
- ½ - ¾ English hothouse cucumber
- Handful parsley leaves
- Discard the outermost leaf of the radicchio, halve, and shred into ribbons about a half inch thick. Slice the snap peas into thirds at an angle. Core and thinly slice the bell pepper. Top the radishes and slice into thin rounds. Halve the cucumber lengthwise and slice thinly into half-moons.
- Combine all vegetables, including parsley, in a large bowl and toss gently with your hands until well combined.