THREE PEA SALAD W/LEMON VINAIGRETTE

Three Pea Salad W/lemon Vinaigrette Recipe

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Tuesday Cooks

By
@TuesdayCooks

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

Rating:

☆☆☆☆☆ 0 votes

Serves:
4-6
Prep:
30 Min
Cook:
5 Min
Method:
No-Cook or Other

Ingredients

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  • 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

How to Make THREE PEA SALAD W/LEMON VINAIGRETTE

Step-by-Step

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

Printable Recipe Card

About THREE PEA SALAD W/LEMON VINAIGRETTE

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




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