The Atlanta Journal-Constitution
PEA AND RADISH SALAD WITH MINT
This bright, crisp, farmers marketinspired salad, made with two types of peas, crunchy radishes and fresh mint in a lemony vinaigrette, can launch a multitude of spring meals, served topped with or alongside just about any grilled or roasted protein, or a nice slab of feta. Since shell peas become starchy quickly after picking, buy fresh ones only if you know they have been recently harvested. If not, you’re better off with a bag of frozen peas, which are frozen right after picking, locking in their sweetness and nutrients. Feel free to substitute any tender herb for the mint, such as basil, dill, parsley or cilantro.
Make Ahead: The vinaigrette can be made and refrigerated up to 2 days in advance.
8 ounces sugar snap peas (about 2 1/2
cups), trimmed and strings removed 1 cup (5 ounces) sweet green peas, fresh
or frozen (see NOTE)
1/2 cup (2 ounces) thinly sliced radishes, sliced into half-moons, or into quarter-moons if large
2 tablespoons extra-virgin olive oil 1 tablespoon fresh lemon juice
3/4 teaspoon finely grated lemon zest 1/2 teaspoon honey
1/4 teaspoon kosher salt
⅛ teaspoon freshly ground black pepper
Bring a large pot of water to a boil. Fill a large bowl with ice water.
Add the sugar snap peas to the boiling water and cook them until they are bright green and still crisp, 30 seconds. Using a slotted spoon, transfer the snap peas to the prepared ice bath (keep the water boiling) and let cool completely, then transfer to a large bowl and pat dry.
If using fresh peas, add them to the boiling water and cook until bright green and tender, about 2 minutes. Drain into a colander, then transfer to the ice bath (add more ice, if needed) to cool completely. If using frozen peas, place them in a colander and pour the boiling water over them until just thawed. Pat the sweet peas dry and add them to the bowl with the snap peas, then add the radishes.
In a small bowl, whisk together the oil, lemon juice, zest, honey, salt and pepper. Drizzle the dressing over the peas and radishes, then add the mint, toss to combine and serve. Makes 4 servings.
NOTE: If using frozen peas, no need to defrost.
Per serving: Calories: 126; Total Fat: 7 g; Saturated Fat: 1 g; Cholesterol: 0 mg; Sodium: 77 mg; Carbohydrates: 11 g; Dietary Fiber: 4 g; Sugar: 6 g; Protein: 3 g.
From cookbook author and registered dietitian Ellie Krieger.