three pea salad w/lemon vinaigrette

Name: THREE PEA SALAD W/LEMON VINAIGRETTE
Prep time: 30 min
Cook time: 5 min
Yield: 4
Cuisine: American
Ingredients: 3 tablespoon(s) meyer lemon juice; 2 tablespoon(s) meyer lemon zest, minced; 1/2 teaspoon(s) salt; 6 tablespoon(s) extra virgin olive oil; 2 cup(s) shelled fresh or frozen garden peas; 2 cup(s) sugar snap peas, cut into 3/4" length; 12 - radishes, thinly sliced (1-1/2 cups); 3 small carrots, thinly sliced (1 cup); 2 cup(s) pea shoots or baby arugula

7 Pinches

Tuesday Cooks

The Villages, FL

Updated on Sep 20, 2014

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

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prep time 30 Min

cook time 5 Min

method No-Cook or Other

yield 4-6 serving(s)

Ingredients

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

How To Make three pea salad w/lemon vinaigrette

Step 1

Make vinaigrette: Whisk together lemon juice, zest, and salt. Slowly pour in oil, and whisk until dressing is emulsified.

Step 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.
Step 3

Add 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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