I didn’t know what to title this that would make it sound interesting, so I settled on Spring Snap Peas & Radishes with a Fried Egg, which sounds slightly boring. But I promise that this dish is so much more than a bland salad. It has so many textures and flavors, making it an addicting dish that you won’t be able to stop thinking about. I’m a salad girl, and this feels like the perfect addition to my roster.
It’s herby, bright, springy and filled with all of my favorite ingredients to *chop chop chop* up and then assemble with an egg on top. Because everything is better with an egg on top, I think we’ve already discussed this 😉
Table of contents
Ingredients for this radish and snap pea dukkah salad
Fresh ingredients are the star of this dish and make all the difference. This salad is refreshing and so satisfying when topped with the fried egg. Here’s what you’ll need to make it:
- 4 small radishes
- 1/2 cup snap peas
- 1 small handful of dill
- 1 small handful of parsley
- 1 tablespoon capers
- 2 cloves garlic, minced
- 1 lemon, for zest and juice
- 1/2 tablespoon red wine vinegar, optional
- 1 tablespoon olive oil, plus more as needed
- 1 slice bread of choice, toasted
- 1 large egg
- 1 tablespoon dukkah
- Additional salt and pepper, to taste
How to make this springy snap pea salad
This salad is super easy, think of it as a salsa verde first, and a salad second! And then of course, an egg purveyor.
To start, thinly slice the radishes. Slice the snap peas vertically. Remove the stems from the dill and parsley and roughly chop them. Roughly chop the capers.
Combine all of these ingredients in a bowl and add the minced garlic and the zest from one whole lemon. Toss to combine.
Top with the juice from the lemon and a generous glug of olive oil. Season with salt and pepper and toss again. Add the red wine vinegar if needed. Toss and set this aside.
Set a pan on medium-high heat. Add some olive oil and let it come to temperature. Crack in the egg and fry to your liking. Season with salt and pepper.
Place the fried egg on top of your salad. Top with dukkah and eat with toast!
Looking for other bowls?
Here are a few of my favorites:
And that’s it for this Snap Pea & Radishes with a Fried Egg recipe!
If you make it, please tag me on Pinterest or Instagram so I can see! It’s my favorite thing to scroll through stories and see what you all are making.
And of course feel free to leave any questions, comments or reviews! This is the best place to reach me, and I’d love to hear from you <3
Spring Snap Peas & Radishes with a Fried Egg
Ingredients
- 4 small radishes
- 1/2 cup snap peas
- 1 small handful of dill
- 1 small handful of parsley
- 1 tablespoon capers
- 2 cloves garlic minced
- 1 lemon for zest and juice
- 1/2 tablespoon red wine vinegar optional
- 1 tablespoon olive oil plus more as needed
- 1 slice bread of choice toasted
- 1 large egg
- 1 tablespoon dukkah
- Additional salt and pepper to taste
Instructions
- Thinly slice the radishes. Slice the snap peas vertically. Remove the stems from the dill and parsley and roughly chop them. Roughly chop the capers.
- Combine all of these ingredients in a bowl and add the minced garlic and the zest from one whole lemon. Toss to combine.
- Top with the juice from the lemon and a generous glug of olive oil. Season with salt and pepper and toss again. Add the red wine vinegar if needed. Toss and set this aside.
- Set a pan on medium-high heat. Add some olive oil and let it come to temperature. Crack in the egg and fry to your liking. Season with salt and pepper.
- Place the fried egg on top of your salad. Top with dukkah and eat with toast!
I think I put too many radishes in mine for my taste, but oh my gosh was this amazing. Going in our favorite recipes book.
Ok I do love mine radish heavy, but I agree the peas should carry the team. I’m so glad you liked the recipe though! And I’m honored that it made it into the favorites <3
This was the perfect light and fresh brunch for a hot spring day!