PEA SALAD WITH RADISHES AND FETA CHEESE
Provided by Molly Stevens
Categories Cheese Dairy Herb Vegetable Side Vegetarian Feta Pea Radish Spring Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 to 6 servings
Number Of Ingredients 10
Steps:
- Heat small skillet over medium heat. Add cumin seeds and toast until aromatic and slightly darker, about 2 minutes. Cool; grind finely in spice mill. Whisk lime juice, honey, and cumin in small bowl. Gradually whisk in oil; stir in dill. Season dressing with salt and pepper. DO AHEAD Can be made 1 day ahead. Cover and chill. Bring to room temperature.
- Cook peas in pot of boiling salted water until almost tender, about 5 minutes for fresh (or about 2 minutes for frozen). Drain; rinse under cold water, then drain well. Transfer to large bowl. Add radishes, feta, and dressing; toss. Season with salt and pepper. If using pea tendrils or sprouts, divide among bowls. Divide salad among bowls. Serve.
RADISH SALAD WITH PEAS
Radishes are crisp and peppery, and when combined with a sweet, citrus-flavored dressing, everybody will be coming back for more of this refreshing salad. We enjoy it as a luncheon salad with crackers and garnished with hard-boiled egg wedges, but it's also the perfect sidekick for a spring/summer cookout or picnic.
Provided by lutzflcat
Categories Radish Recipes
Time 45m
Yield 4
Number Of Ingredients 11
Steps:
- Whisk orange juice, lime juice, olive oil, rice vinegar, sugar, garlic, salt, and pepper together in a bowl.
- Combine radishes, peas, and red onion in a large bowl. Drizzle dressing over the salad and give it a quick stir until well combined. If time permits, move the bowl to the refrigerator for 30 minutes to allow the flavors to meld.
- Serve garnished with hard-cooked egg wedges.
Nutrition Facts : Calories 90.3 calories, Carbohydrate 6.3 g, Fat 6.9 g, Fiber 1.3 g, Protein 1.3 g, SaturatedFat 1 g, Sodium 27.5 mg
PEA AND RADISH SALAD WITH GOAT CHEESE
Steps:
- INGREDIENT INFO: Pea sprouts and pea tendrils can be found at some farmers' markets and at natural foods stores and Asian markets. VINAIGRETTE: Whisk both oils, vinegar, and mustard in small bowl to blend. Season with sea salt and freshly ground black pepper. DO AHEAD: Can be made 1 day ahead. Cover and chill. Return to room temperature and rewhisk before using. VEGETABLES: Cook peas, edamame, and snap peas in separate batches in large saucepan of boiling salted water until tender, about 4 minutes for fresh peas and 2 minutes for frozen peas, 4 minutes for edamame, and 1 minutes for snap peas. Using slotted spoon or skimmer, transfer vegetables to large bowl of ice water to cool, then drain well and transfer to medium bowl. Drizzle hazelnut oil over; toss to coat. DO AHEAD: Can be made 6 hours ahead. Cover; chill. Divide pea mixture among plates. Scatter sprouts, sliced radishes, and crumbled goat cheese over. Sprinkle with freshly ground black pepper. Drizzle vinaigrette over and serve.
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- Whisk both oils, vinegar, and mustard in small bowl to blend. Season with sea salt and freshly ground black pepper. DO AHEAD Can be made 1 day ahead. Cover and chill. Return to room temperature and rewhisk before using.
- Cook peas, edamame, and snap peas in separate batches in large saucepan of boiling salted water until tender, about 4 minutes for fresh peas and 2 minutes for frozen peas, 4 minutes for edamame, and 1 minute for snap peas. Using slotted spoon or skimmer, transfer vegetables to large bowl of ice water to cool, then drain well and transfer to medium bowl. Drizzle hazelnut oil over; toss to coat. DO AHEAD Can be made 6 hours ahead. Cover; chill.
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