Today I'm ushering in spring with a beautiful Spring Pea Salad from Ellie Krieger's newest, You Have It Made. This salad is a delightful mix of snow peas, sugar snap peas, and regular peas tossed in a lemony shallot and mint vinaigrette with some thinly sliced red radishes for both color and crunch. It is crunchy and sweet while being both light and refreshing and I absolutely love it!
This recipe yields a whole lot of salad and keeps well, which means it is perfect for packing in lunches or on picnics. I packed mine away in 8 ounce mason jars so that I can enjoy it for my lunch all week long. This would be perfect for any upcoming potlucks,as well as the perfect and easy take-a-long if you need to contribute a dish for Easter dinner!
Spring Pea Salad
Adapted from You Have It Made
by Ellie Krieger
Makes 8 servings
2 tablespoons extra virgin olive oil
2 tablespoons fresh lemon juice
1 teaspoon finely grated fresh lemon zest
1 teaspoon Dijon mustard
salt and pepper, to taste
3 tablespoons chopped fresh mint
2 tablespoons finely chopped shallot
2 cups shelled fresh peas, or frozen, thawed (10 ounces)
1 pound sugar snap peas (5 cups), trimmed and halved on the diagonal
1/4 pound snow peas (1-1/2 cups) trimmed and halved on the diagonal
1 cup thinly sliced radishes (about a small bunch)
In a small bowl, whisk together the oil, lemon juice, zest, mustard, and salt ad pepper. Stir in the mint and shallot.
Bring a large pot of water to a boil and have ready a large bowl of ice water. If using fresh peas, add them to the boiling water and cook until tender, about 3 minutes, then transfer them with a slotted spoon to the bowl of ice water to cool. Drain from the ice water and transfer to a large bowl. If using frozen, then place them in a large bowl.
Add the sugar snap peas and snow peas to the boiling water and cook until just tender, about 1 minute. Drain and add to the bowl of ice water until cooled. Then drain well and transfer to the large bowl with the other peas. Add the radish and toss to combine.
Just before serving, toss with the vinaigrette until well combined.
Nutritional Info: Serving Size: 3/4 cup; Calories: 100; Fat 3.5g; Protein: 4g; Carbs: 12g; Fiber 4g; Sodium: 270mg
|Theme: March Potluck @ IHCC|
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