three pea salad w/lemon vinaigrette
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This recipe was personally prepared by Karen Beatty, a Curious Cuisiner member, for the September 2014 meeting.
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yield
4 -6
prep time
30 Min
cook time
5 Min
method
No-Cook or Other
Ingredients For three pea salad w/lemon vinaigrette
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3 Tbspmeyer lemon juice
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2 Tbspmeyer lemon zest, minced
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1/2 tspsalt
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6 Tbspextra virgin olive oil
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2 cshelled fresh or frozen garden peas
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2 csugar snap peas, cut into 3/4" length
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12radishes, thinly sliced (1-1/2 cups)
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3 smcarrots, thinly sliced (1 cup)
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2 cpea shoots or baby arugula
How To Make three pea salad w/lemon vinaigrette
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1Make vinaigrette: Whisk together lemon juice, zest, and salt. Slowly pour in oil, and whisk until dressing is emulsified.
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2Make salad: Have a large bowl of ice water available. Bring large pot of salted water to a boil. Add peas and sugar snap peas; boil 1 minute. Drain, and immediately dunk vegetables in ice water bath. Drain well, transfer to large bowl.
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3Add radishes and carrots to peas mixture; toss with 1/4 cup dressing (reserve remainder for another use). Gently stir in pea shoots.
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