Sugar Snap Pea and Radish Salad with Hard Cooked Eggs   

1 pint sugar snap peas, washed, cut in half, stem removed
1 bunch of radishes, washed and sliced into wedges
Juice and zest from one lemon, about 1 tablespoon
2 Tbs extra virgin olive oil, divided
2 Tbs mixed fresh herbs such as chives, tarragon or parsley
Salt and fresh ground pepper
2 eggs, hard cooked, peeled and sliced

For this recipe, make sure to have all the ingredients ready prior to starting to cook. In a very large sauté pan heat 1 tablespoon of olive oil until it starts to shimmer. Add the sugar snap peas and radishes cooking over high heat for about 1-2 minutes. Remove from the heat, stir in the lemon juice, zest, 1 tablespoon of olive oil and fresh herbs. Pour out onto a serving platter or bowl, add the eggs to the top and season with salt and fresh ground pepper. Serve immediately.

Rancho Piccolo      |     1120 Commerce Avenue # 7, Atwater, CA 95301      |     (209) 201-1053      |

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