Adapted from CarpeSeason.com, via Bon Appetit
1 1/2 lbs. sugar snap peas, trimmed and strings removed
large pinch of Kosher salt
1 kohlrabi – remove outer layer / leaves, and thinly slice core into 1-inch pieces
4 oz.feta, crumbled
3 tbsp. extra-virgin olive oil
1 tbsp. (or more) fresh lemon juice
1 tsp. white wine vinegar
zest of 1 lemon, (1 tsp. set aside)
ground black pepper to taste
3-4 tbsp. coarsely chopped fresh mint
Prepare a large bowl of ice water, or a bowl with cool water that you’ve set in the fridge ahead of time.
Bring a large pot of water to a rolling boil, add a large pinch of Kosher salt. Add your pea pods, cover, and boil until tender-crisp and bright green – no more than 2 minutes.
Immediately drain and pour the peas into the ice water. Cool thoroughly.
Dressing: whisk together olive oil, lemon juice, vinegar, and the 1 tsp of lemon zest that you’d set aside.
Salad: chop cooled peas into rough 1-inch pieces. Mix together with kohlrabi and feta in a large bowl.
Re-whisk dressing ingredients together to combine. Pour over salad mix. Season with pepper to taste, and garnish with fresh chopped mint and remaining lemon zest.