Spring Pea Salad

Step 1

Mince garlic and immediately combine with 2 tablespoons lemon juice in medium bowl; set aside. Fill large bowl halfway with ice and water. Nestle colander into ice bath. Line large plate with double layer of paper towels.

Step 2

Bring 1 quart water to boil in medium saucepan over high heat. Add snap peas and 1 tablespoon salt and cook until snap peas are bright green and crisp-tender, about 1 minute. Using spider skimmer or slotted spoon, transfer snap peas to colander set in ice bath. Add English peas to boiling water and cook until bright green and tender, about 1½ minutes. Transfer to colander with snap peas. Once peas are chilled, lift colander from ice bath and transfer peas to prepared plate.

Step 3

Whisk ¼ cup oil, yogurt, mustard, pepper, and ½ teaspoon salt into garlic mixture until combined. Spread dressing evenly over bottom of large shallow bowl or serving platter.

Step 4

In separate large bowl, toss arugula, snow peas, radishes, mint, and chilled peas with remaining 1 teaspoon lemon juice, remaining pinch salt, and remaining 1 tablespoon oil until evenly coated. Pile salad on top of dressing. Serve immediately, combining salad with dressing as you serve.