1 pound snap peas, trimmed
Instant dashi granules, as needed
1 pint tiny tomatoes, if using larger tomatoes, cut them in half
4 radishes, sliced thin on a Japanese mandolin
¼ cup chopped mint leaves
¼ cup Italian parsley leaves
¼ cup dill fronds
3 tablespoons extra virgin olive oil
Juice and zest of 1 lemon
salt and freshly ground pepper, to taste
Heat a large pot of water to a boil. If desired, add a generous spoonful of dashi granules and stir to dissolve. Taste the water and add more dashi if needed until a nice flavor is reached. Blanch the snap peas in the dashi broth. Place the snap peas immediately in ice water to stop the cooking process. Drain and pat dry with paper towels.
Combine blanched snap peas, tomatoes, radishes and fresh herbs in a bowl. Toss to combine. Dress with as much olive oil and fresh lemon juice as desired. Season to taste with salt and pepper. Serve topped with additional picked herbs if desired.
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