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Serves 6 as a side dish

For the salad:

8 ounces (about 2 cups) sugar snap peas, trimmed

4 small radishes, thinly sliced (I use a mandoline)

3 small stalks celery, sliced crosswise into bite-size pieces

1 large romaine heart, chopped into bite-size pieces

For the dressing:

1 tablespoon white wine vinegar

1/4 teaspoon salt

2 tablespoons minced fresh dill

1/2 tablespoon Dijon mustard

1/2 teaspoon minced shallot

1/4 cup extra-virgin olive oil

Place all the salad ingredients in a large bowl and set aside.

In a small bowl, whisk together the vinegar and salt until the salt dissolves. Add dill, mustard and shallot and whisk to combine. Slowly drizzle in olive oil, whisking constantly, until dressing is smooth and emulsified. Pour dressing over salad and toss until all ingredients are evenly coated.

Additional Notes

• Salad will keep, dressed and refrigerated, for up to 6 hours. For longer storage, keep chopped and assembled salad ingredients covered in the refrigerator up to 1 day ahead and toss with dressing just before serving.