Yield: 4 People


Work: 30 Minutes


Total: 30 Minutes


How to

  • Gather Ingredients and Tools, then prep Ingredients as indicated.

  • In a Small Bowl, whisk together Oil, Vinegar, and Salt. Then add half the sliced Strawberries and set aside.

  • In a Large Bowl, combine all of the Lettuce and Radicchio, then mix in half of the above dressing.

  • Now add the Snap Peas, Hazelnuts, Mint, and remaining dressing. Combine everything together, mixing to incorporate.


  • If the Salad need more seasoning, feel free to add more Salt.

  • Add more Mint or add some other Herbs like Basil or Cilantro.


  • ½ Pound Sugar Snap Peas, de-stemmed, stringed, cut into thirds 

  • ¼ Pound (handful) Strawberries, tops removed and sliced

  • 1 head Radicchio, cored and chopped into small bite size pieces

  • 2 Heads Lettuce (your choice), cut into bite size pieces

  • ½ Cup Camellia Oil

  • ¼ Apple Cider Vinegar

  • 1 Tbsp Salt

  • ½ Cup Toasted Hazelnuts, chopped

  • 1 Handful Mint, chopped or Torn


  • Knife

  • Cutting Board

  • Bowl x2

  • Whisk

  • Measuring Cup

  • Measuring Spoons

  • Spoon

  • Airtight Container


  • Airtight Container in the Refrigerator for 2 days.


Questions about this recipe? Ask Chef Pierson!