Spring Pea Salad Feta Radishes (Printable)
A fresh blend of peas, radishes, arugula, and feta tossed in a zesty lemon dressing.
# What You 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
# Steps:
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 process.
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 fully 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 dish.
# Expert Advice:
01 -
- The way honey tempered the lemon just enough to make the dressing sing
- How something this pretty comes together in under 25 minutes
- That moment when feta hits the warm blanched peas and softens slightly
02 -
- Over blanched peas are mushy tragedy, watch them like a hawk
- Dressing the salad too early makes it wilt, wait until right before serving
- Room temperature ingredients help the dressing emulsify better
03 -
- Use a vegetable peeler on radishes for ribbon thin slices
- Let the dressed salad sit for 5 minutes before serving