Spring Pea Salad Radishes Feta (Print version)
Bright salad combining tender peas, sliced radishes, fresh greens, and crumbly feta with a zesty dressing.
# What you'll need:
→ Vegetables
01 - 1 cup fresh or frozen peas
02 - 6-8 radishes, thinly sliced
03 - 2 cups baby arugula or mixed spring greens
04 - 2 tablespoons fresh mint leaves, roughly chopped
→ Dairy
05 - 1/2 cup feta cheese, crumbled
→ Dressing
06 - 3 tablespoons extra-virgin olive oil
07 - 1 tablespoon lemon juice (about 1/2 lemon)
08 - 1 teaspoon honey
09 - 1 teaspoon Dijon mustard
10 - Salt and freshly ground black pepper, to taste
# How to make it:
01 - Bring a small pot of salted water to a boil. Add the peas and cook for 1-2 minutes until just tender and bright green. Drain and rinse immediately under cold water to stop the cooking.
02 - In a large bowl, combine the cooked peas, sliced radishes, arugula or spring greens, and chopped mint.
03 - In a small bowl or jar, whisk together the olive oil, lemon juice, honey, Dijon mustard, salt, and pepper until emulsified.
04 - Pour the dressing over the salad and toss gently to coat all ingredients evenly.
05 - Sprinkle the crumbled feta over the salad and toss lightly just before serving. Serve immediately as a refreshing starter or side.
# Expert suggestions:
01 -
- It captures everything fresh about spring in one bowl, no cooking required
- The mint and feta combination makes something ordinary feel celebratory
02 -
- Overcooked peas will ruin this entire salad - seriously, one minute in boiling water is all they need
- The salad gets soggy quickly once dressed, so wait until the last minute to add the feta and toss everything together
03 -
- A mandoline makes those radish slices whisper-thin and perfectly uniform
- Room temperature peas absorb the dressing better than cold ones straight from the fridge