This wonderful springtime salad gets an extra flavor boost courtesy of crunch radish slices and zingy lemon zest.
1 cup crème fraîche or Greek yogurt
¼ cup lemon juice, plus the zest of 1 lemon
2 tablespoons freshly-chopped herbs, such as parsley, salad burnet and
½ bunch radishes, trimmed of greens, washed and thinly-sliced into rounds
1 pound sugar snap peas, trimmed and halved
Sea salt and fresh ground pepper
1. Whisk together the crème fraîche, lemon juice and fresh herbs. Season with salt and pepper to taste.
2. Fold in the radishes and snap peas, and then garnish the salad with the lemon zest. Refrigerate for 1-2 hours before serving.