A crisp and crunchy salad with an acidic and peppery kick, this pea and radish salad is packed with complexity. The creamy yogurt vinaigrette rounds out the dish and really makes the salad unique. The egg is optional, but a great addition if you’re craving some extra protein or serving this salad for your next brunch get-together.

Pea and Radish Salad with Yogurt Vinaigrette
Yield: 4 Salads

2 cups sugar snap peas, cut on the bias
5 to 6 radish, sliced thin
1 small shallot, sliced thin
2 heads of romaine, sliced thin
2 tablespoons chives, sliced thin
4 tablespoons plain yogurt
1/2 cup EVOO
3 tablespoons white wine vinegar
1/2 lemon, juiced
1 teaspoon dijon mustard
1/2 teaspoon salt
1/4 teaspoon fresh cracked black pepper
4 soft boiled eggs, optional

Directions:
1) Start by slicing the peas on the bias, about 1/4 inch thick. Set aside.

2) Slice both the radish and shallot on a mandolin the same thickness, then set aside. Slice the romaine hearts into thin strips, the same thickness as the peas (1/4 inch thick). Set aside. Slice the chives very thin and as small as possible, and set aside as well.

3) Next make the vinaigrette by whisking together the yogurt, EVOO, white wine vinegar, lemon juice, dijon mustard, salt and pepper in a small bowl. Whisk together until combined and emulsified. Set aside.

4) In a large bowl, toss the peas, radish, shallot, romaine and chives with the vinaigrette. Taste and adjust seasoning by adding more salt or pepper if necessary. Serve in 4 bowls with a soft boiled egg (optional) and enjoy!