Spring Pea and Radish Salad

Salads | August 5, 2016 | By

 Peas + Radishes. Are you kidding me? Does that even sound good to you?

Well, I’m here to tell you that I’m about to change your mind.  Cause this Spring Peas and Radish Salad with Mint and Parsley is sooooo good, y’all. You’re gonna’ love it.

It’s full of that bright and crisp freshness we all associate with the pepperiness (is that a word?) of radishes and the sweetness of spring peas.

If you have a mandolin, use it to slice the radishes, cucumbers and carrots. It’ll make really nice slices ever so easily. Just be careful that the tips of your fingers don’t get in the mix.

This was one of the featured recipes I showcased on the Peas, Pretty Please segment on THV11 This Morning recently. You can check out the other dishes on their web site.

spring pea and radish salad vert

 

Spring Pea and Radish Salad

Ingredients

    Salad
  • 1/2 pound fresh sweet peas, shucked (substitute flash frozen)
  • 1 bunch radishes (multicolored if you can find them), trimmed and shaved
  • 1 bunch fresh mint leaves, shredded (about 1 cup)
  • 1 bunch parsley leaves, shredded (about 1 cup)
  • 1/2 cup finely shredded carrots, if desired
  • 1 small cucumber, thinly sliced, if desired
  • 2 cups arugula, coarsely chopped*
  • 2 cups baby spinach, coarsely chopped
  • Fine zest of 1 lemon
  • 2-3 Tablespoons fresh lemon juice
  • 1/4 cup olive oil
    Vinaigrette
  • 1/2 teaspoon finely grated lemon zest
  • 2 tablespoons freshly squeezed lemon juice
  • 1 teaspoon sugar
  • 1/2 teaspoon Dijon mustard
  • 1/4 teaspoon fine sea salt, or to taste
  • 3 to 4 tablespoons extra-virgin olive oil
  • Freshly ground black pepper to taste
    shallot, finely minced
  • 1 teaspoon Dijon mustard
  • Salt and pepper to taste
  • Shaved Parmesan, as garnish
    Vinaigrette
  • 1/2 teaspoon finely grated lemon zest
  • 2 tablespoons freshly squeezed lemon juice
  • 1 teaspoon sugar
  • 1/2 teaspoon Dijon mustard
  • 1/4 teaspoon fine sea salt, or to taste
  • 3 to 4 tablespoons extra-virgin olive oil
  • Freshly ground black pepper to taste

Instructions

  1. Fill a medium-sized pot 3/4 of the way with salted water and bring to a boil.
  2. Prepare a large boil with ice water; set aside.
  3. Add peas and boil for 4 minutes.Using a spider or slotted spoon, transfer peas to an ice water bath.Let cool completely.
  4. Drain peas and set aside.
  5. In a large mixing bowl, add blanched peas, radishes, mint, parsley, carrots, cucumber, arugula and spinach.
    Vinaigrette
  1. In a small bowl, whisk together vinaigrette ingredientsl until thoroughly blended.
  2. Pour over salad and serve.

Notes

Adapted from The Chew.

https://diningwithdebbie.net/2016/08/05/spring-peas-and-radish-salad/

  1. Dorothy Johnson
    August 6, 2016

    It is a pretty salad and tasty, I am sure!