Sugar Snap Pea Salad

Ingredients

• 0.5 Radicchio (80 g)
• 0.5 Lollo bionda (100 g)
• 300 g Sugar snap peas
• Salt
• 400 g ripe Papaya (1 piece)
• 8 edible flowers
• 1 red chili pepper
• 1 Lime
• 1 tbsp Maple Syrup
• 2 tbsp olive oil (20 ml)
• 1 tbsp roasted cashew nuts

Instructions

1. 1.

   Separate Radicchio and Lollo bionda into individual leaves, wash and spin dry. Trim the leaves and tear them into bite‑sized pieces.

2. 2.

   Wash the sugar snap peas, trim, and blanch in a pot of boiling salted water over medium heat for 2–3 minutes.

3. 3.

   Drain the peas, shock them in ice water, let drain in a sieve, then cut them crosswise in half.

4. 4.

   Cut the papaya lengthwise, remove seeds with a teaspoon, peel, and slice the flesh into about 5 mm thick strips.

5. 5.

   Shake the flowers well, pluck the petals, wash, and dry by shaking again.

6. 6.

   Combine Radicchio, Lollo bionda, sugar snap peas, and papaya strips in a salad bowl.

7. 7.

   Wash the chili pepper, halve it, remove seeds, and finely dice.

8. 8.

   Squeeze the lime, measure 2 tbsp of juice, and whisk with the chili in a small bowl. Add salt, maple syrup, and olive oil and mix.

9. 9.

   Stir the dressing into the salad. Roughly chop cashew nuts with a large knife, sprinkle over the sugar snap pea salad, and serve.