1 C fresh peas
1 bunch pea sprouts
handful of radishes, about 6
several sprigs of mint
*optional – snow peas or lettuce leaves
2 Tbsp extra virgin olive oil
1/2-1 Tbsp vinegar (apple cider or red / white wine)
1/4 tsp dijon mustard
pinch of salt and freshly ground pepper
True, we’re still in that hungry gap before the warm season crops go crazy. But when you have ample spring greens, fresh radishes and plenty of herbs you can always throw together a fresh salad, quick smart. Apart from blanching the peas (or chopping sugar snaps) and slicing some radishes, this recipe is really just bringing them together with a mustard vinaigrette. Hardly a recipe at all, but here it is. Swap in snow peas, sugar snap peas or buttery lettuce, or if you want to a bulkier version try adding chunky potato quarters or a soft boiled egg. That’s a generous spring lunch sorted!
Double pea, mint and radish salad
This kind of salad will make itself, even on a picnic blanket with a jar of dressing and a sharp pocket knife for the radishes:
Pod and blanch the peas briefly in a shallow pot of water, just for a minute. When they’re done drain and rinse them with cold water so they don’t keep cooking. Wash and thinly slice the radishes.
Combine the dressing in a lidded jar and shake well until the mustard is integrated. Taste test and adjust the quantities to suit you – I like mine vinegary so have estimated a range for you! Usually it’s roughly 1 part vinegar to 3 parts oil.
In a bowl, tear up the pea sprouts into bite-sized pieces, add the mint leaves and the radish, and the juicy peas. And any other lettucey greens you are using. Dress with the vinaigrette just before eating.
– – –
It’s easy to beef this up into something more substantial – go with those leftover potatoes (resistant starches for the win), a couple of soft boiled eggs, or perhaps avocado or goats cheese.
(If you are picnicking, take the dressing separately to combine it just before you dine).