Radish, Celery and Snap Pea Salad

  • Active Time 30m
  • Total Time 30m

6 servings, about 3/4 cup each

This stunning spring salad, full of peppery radishes, sliced celery, celery leaves and crunchy snap peas, is perfect for entertaining. If you grow your own celery, you’ll have plenty of leaves to work with. But we found that most store-bought celery yielded enough leaves for this recipe if you combine the dark outer leaves with the pale yellow inner leaves at the heart. If you can’t collect enough celery leaves, make up the difference with extra parsley. The results will still be delicious.


  • For the Dressing:
  • 1/4 cup white wine vinegar
  • 3 tablespoons extra-virgin olive oil
  • 1 tablespoon sugar
  • 2 teaspoons whole-grain mustard
  • 3/4 teaspoon salt
  • For the Salad:
  • 1 bunch radishes, trimmed, halved and thinly sliced
  • 1 cup snap peas, trimmed and thinly sliced
  • 1 cup thinly sliced celery
  • 1 cup celery leaves (from about 1 large bunch) (see Tip)
  • 1 cup flat-leaf parsley leaves, coarsely chopped
  • 3/4 cup shredded Pecorino Romano cheese
  • 12 leaves Boston lettuce


Whisk the vinegar, oil, sugar, mustard and salt in a large bowl. Add the radishes, snap peas, celery, celery leaves, parsley and cheese; toss to coat well.

Divide the lettuce leaves among 6 salad plates; top with the salad.

Tip: &lt;br&gt;If you have celery growing in your own garden, you can harvest leaves from the plants as they mature into stalks. Or, at the supermarket, look for celery heads with plenty of leaves still attached. One large bunch of celery will yield about 1 cup of leaves. <br><br>Make Ahead: Prepare through Step 1 and hold for up to 4 hours.

Recipe reprinted by permission of Publisher. All rights reserved.

RecID 10728

nutrition information per serving

139 calories; 10g total fat; 3g total saturated fat; 12mg cholesterol; 496mg sodium; 6g carbohydrates; 2g fiber; 5g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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