English Pea and Radish Salad

From Athens Locally Grown

Source: Around the Southern Table, by Rebecca Lang. (2012, Oxmoor House). (Entered by Janice Matthews)
Serves: 8

  • l pound shelled green (English) peas
  • 1 cup thinly sliced radishes
  • 1/4 cup thinly sliced green onions or walking onions
  • 2 T. chopped fresh mint (plus a few sprigs for garnish)
  • 2 T. extra virgin olive oil
  • 2 T. fresh lemon juice
  • 1 T. white wine vinegar
  • 3/4 tsp. salt
  • 1/4 tsp. freshly ground pepper

Step by Step Instructions

  1. Blanch the peas, like this: Fill a large bowl halfway with water and ice Bring a medium saucepan filled with water to a boil. Add the peas, cook for 1 minute. Drain. Plunge peas into the ice water to stop the cooking process. Drain again. (This blanching step gives the peas a bright green color and makes them even more tender.)
  2. Combine the blanched peas with the radishes, onions, and mint in a bowl.
  3. Whisk together the olive oil, lemon juice, vinegar, salt, and pepper until well blended. Pour over the veggies, and toss to coat. Let stand for 15 minutes or so before serving. Garnish with a few mint sprigs if desired.

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