Pea, Mint and Radish Salad Recipe

Publish date: 2024-08-22
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If you use fresh peas in this bright salad, first blanch them in boiling water for a minute.

You'll have a little bit of vinaigrette left over; it can be refrigerated for a week.

The salad can be made several hours in advance and refrigerated, but don't garnish with the mint and cheese until just before serving.

From Amanda McClements of Salt & Sundry in the District's Union Market.

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Ingredients

measuring cup

Servings: 6

Directions

  • Step 1

    Toss together the peas and radish slices in a large bowl.

  • Step 2

    Whisk together the sherry vinegar, mustard and salt in a liquid measuring cup, then slowly whisk in the oil to form an emulsified vinaigrette. The yield is about 3/4 cup.

  • Step 3

    Pour three-quarters of the vinaigrette over the peas and radishes and toss to coat.

  • Step 4

    (At this point, if you are making the salad in advance, cover and refrigerate.)

  • Step 5

    Stack the mint leaves, then roll them lengthwise and slice into thin strips (chiffonade). Stir half of the mint into the salad along with the crushed pepper flakes. Sprinkle the salad with the feta cheese and the remaining mint. Taste, and adjust the seasoning as needed.

  • Step 6

    Serve at room temperature.

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    Nutritional Facts

    Per serving (using three-quarters of the dressing)

    This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.

    From Amanda McClements of Salt & Sundry in the District's Union Market.

    Tested by Amy Orndorff.

    Published July 9, 2013

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