Tuesday, March 24

Spring Pea Salad

A light and refreshing salad using fresh spring peas

Spring Pea Salad

I've been traveling so much lately that I hadn't been to my local farmers' market in a month and so much seemed to have changed in the time that I was gone. The same vendors were there, but instead of selling the expected winter greens and squash, everyone had their spring produce and flowers on display. I picked up tons of my favorite spring veggies, including asparagus, baby lettuces, and fresh peas.

This salad is simple, which really allows the produce to shine. The pea flavor is compounded by using freshly shucked peas and their tender green shoots. The radish adds crunch and the lemon and parmesan add acid and salt. It's a pretty salad that is the perfect light side to a warm spring day and adds  a nice balance alongside richer meats or creamy pastas.

Note: I suggest cooking the peas for one minute in boiling water, but this might not be necessary if you taste your fresh peas and they are tender and sweet enough in their raw state.

Related Recipes:
- Butter Lettuce, Radish, & Gorgonzola Salad
- Crab & Fava Bean Omelet
- Risotta Carbonara with Peas

Spring Pea Salad with Radish & Parmesan:
- 1 c. shelled English peas, fresh or de-frosted
- 1 c. pea shoots or tendrils
- 3-4 radishes, thinly sliced
- small wedge of parmesan cheese
- 2 tbsp. minced shallot
- 2 tbsp. extra virgin olive oil
- 1 tbsp. freshly-squeezed lemon juice
- kosher salt
- black pepper

  • Bring a small pot of water to a boil, add in the peas, and cook for 1 minute.
  • Drain the peas and immediately transfer to ice cold water to stop cooking.
  • Remove the peas from the ice water and dry with a towel.
  • Divide the peas on 2 plates and sprinkle with the shallots, then top with the pea shoots and radishes.
  • Use a vegetable peeler to shave a generous amount of parmesan over the salad, then drizzle with the lemon juice, olive oil, salt, and pepper.
  • Check for seasoning and serve immediately.

Serves two