Spring has sprung, time for peas galore! I love pea pods in all varieties. I get nostalgic just thinking about them, remembering being a little girl picking them off the vine and eating them right on the spot. This salad combines peas with another spring favorite, radishes.
Radishes make me happy as well, I love the freshness and crunch they add to my salads. Now add to those two some fresh crumbled goat cheese and you’ve got one divine spring salad in the makings. Seriously, go try this!
- 3 Tbsp. extra-virgin olive oil
- 1 Tbsp. raw apple cider, balsamic or red-wine vinegar
- 1 Tbsp. Dijon mustard
- 1½ cups shelled fresh
peas,or frozen peas
- 1½ cups sugar snap or snow peas, stringed
- 1 Tbsp. extra virgin olive oil
- 1½ cups pea sprouts
- 6-8 red radishes, trimmed and thinly sliced
- 1 5-6 ounce package fresh goat cheese, crumbled
- For the vinaigrette:
- Whisk oil, vinegar and mustard in a small bowl to blend.
- Season with salt and ground black pepper.
- For the vegetables:
- Cook the peas and snap/snow peas in separate batches in a saucepan of boiling salted water until tender - 2-3 minutes for the pods, 2 minutes for the frozen peas, 4 minutes for fresh peas.
- Using a slotted spoon or skimmer, transfer your vegetables to a large bowl of ice water to cool, then drain well.
- Transfer peas to a serving bowl. Drizzle with the olive oil. Gently toss in the radishes.
- Serve with the
sprouts,and goat cheese on the side. Plate individually portions of the vegetables, and top with sprout
(This recipe was adapted from one I found in a Bon Apetit magazine awhile back.)
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