Name: Lágrimas Salad with Snap Peas, Radishes and Mint
Prep time: 20 min
Total time: 20 min
Ingredients: 2 tablespoons rice vinegar; 4 tablespoons olive oil; 1 teaspoon sugar (plus more to tasteq); 1 pinch salt; 1 pound sugar snap peas (sliced thinly on the bias, tips discarded); 2 bunches radishes (thinly sliced); 1 bunch mint (leaves picked); ⅓ cup soft goat cheese (crumbled); Salt and pepper (to taste)

Walnut salad bowl containing Lágrimas Salad with Snap Peas, Radishes and Mint — Photo: Rosminah Brown

This is a simple spring salad, requiring few ingredients—but the freshest you can find. Lágrimas is Spanish for “tears”—the shape the sugar snap peas make when sliced thinly on the bias.

Select crisp, young sugar snap peas and tender radishes at the market this time of year. The essence of peas is remarkable in this uncomplicated salad, both in texture and flavor.

Ingredients

For the Vinaigrette

2 tablespoons rice vinegar
4 tablespoons olive oil
1 teaspoon sugar, plus more to tasteq
1 pinch salt

For the Salad

1 pound sugar snap peas, sliced thinly on the bias, tips discarded
2 bunches radishes, thinly sliced
1 bunch mint, leaves picked
⅓ cup soft goat cheese, crumbled
Salt and pepper, to taste

Instructions

In a small bowl, whisk together the rice vinegar, olive oil, sugar and salt until lightly emulsified.
After slicing radishes, keep the radishes in cold water in the refrigerator until ready to use.
Stack the mint leaves, roll into a tight cylinder, and thinly slice crosswise to create a chiffonade.
In a large bowl, combine snap peas with the vinaigrette and toss. Add radishes and mint; toss lightly. Adjust seasoning with salt and pepper.
Sprinkle goat cheese over the salad.
For best texture, serve immediately. Refrigerate leftovers up to 1 day.