Spring Pea Radish Feta (Printable Format)
A light, colorful salad with peas, radishes, greens, feta, and a lemony dressing.
# What You Need:
→ Vegetables
01 - 1 cup fresh or frozen peas
02 - 6 to 8 radishes, thinly sliced
03 - 2 cups mixed salad greens (arugula, baby spinach)
04 - 2 scallions, thinly sliced
→ Dairy
05 - 3 oz feta cheese, crumbled
→ Herbs
06 - 2 tbsp fresh mint leaves, chopped
07 - 1 tbsp fresh dill, chopped
→ Dressing
08 - 3 tbsp extra-virgin olive oil
09 - 1 1/2 tbsp fresh lemon juice
10 - 1 tsp honey
11 - 1/2 tsp Dijon mustard
12 - Salt and freshly ground black pepper, to taste
# How-To Steps:
01 - Blanch fresh peas in boiling water for 1 to 2 minutes until bright green and tender, then drain and rinse under cold water. If using frozen peas, thaw and drain completely.
02 - Combine peas, radishes, salad greens, scallions, mint, and dill in a large salad bowl.
03 - Whisk together olive oil, lemon juice, honey, Dijon mustard, salt, and pepper in a small bowl or jar until emulsified.
04 - Pour dressing over salad and toss gently to coat all ingredients evenly.
05 - Sprinkle crumbled feta cheese over the top just before serving.
# Expert Suggestions:
01 -
- This salad tastes like the exact moment winter finally loses its grip and you remember what green actually means
- It comes together in the time it takes to convince yourself you do not need to order takeout
02 -
- Blanching fresh peas even thirty seconds too long turns them army green and mealy, set a timer
- The dressing will separate if you make it too far ahead, shake it again right before using
03 -
- Save a few pea pods for garnish, they signal freshness in a way that makes people trust the recipe
- If your radishes are too sharp, a quick soak in ice water while you prep everything else mellows them considerably