Three Pea Salad W/lemon Vinaigrette Recipe

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THREE PEA SALAD W/LEMON VINAIGRETTE

Tuesday Cooks

By
@TuesdayCooks

This recipe was personally prepared by Karen Beatty, a Curious Cuisiner member, for the September 2014 meeting.


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Rating:
☆☆☆☆☆ 0 votes
Serves:
4-6
Prep:
30 Min
Cook:
5 Min
Method:
No-Cook or Other

Ingredients

3 Tbsp
meyer lemon juice
2 Tbsp
meyer lemon zest, minced
1/2 tsp
salt
6 Tbsp
extra virgin olive oil
2 c
shelled fresh or frozen garden peas
2 c
sugar snap peas, cut into 3/4" length
12
radishes, thinly sliced (1-1/2 cups)
3 small
carrots, thinly sliced (1 cup)
2 c
pea shoots or baby arugula

Step-By-Step

1Make vinaigrette: Whisk together lemon juice, zest, and salt. Slowly pour in oil, and whisk until dressing is emulsified.
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.
3Add radishes and carrots to peas mixture; toss with 1/4 cup dressing (reserve remainder for another use).
Gently stir in pea shoots.

About this Recipe

Course/Dish: Other Salads
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian, Low Carb
Other Tags: Quick & Easy, Healthy