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Spring Pea Salad
Cooking with Paula Deen
, May/June 2012
3 cups sugar snap peas, trimmed
1/2 cup shelled fresh English peas*
1/4 cup olive oil
3 tablespoons white wine vinegar
2 tablespoons chopped fresh chives
1 1/2 teaspoons Dijon mustard
3/4 teaspoon salt
1/2 teaspoon ground black pepper
2/3 cup thinly sliced fennel
1/3 cup thinly sliced radishes
1/4 cup crumbled feta cheese
In a large saucepan, cook peas, in batches, in boiling salted water to cover for 3 to 4 minutes or until crisp-tender. Using a slotted spoon, remove peas, and plunge into ice water to stop the cooking process; drain.
In a large bowl, whisk together olive oil, vinegar, chives, mustard, salt, and pepper. Add peas, fennel, and radishes, tossing to coat. Sprinkle cheese over salad. Cover and chill until ready to serve.
Makes 4 - 6 servings
Note: Thawed frozen English peas may be substituted for fresh. Add during the last 30 seconds of boiling time.
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