The Washington Post

Pea, Mint and Radish Salad

Pea, Mint and Radish Salad 6.000

(Stacy Zarin Goldberg for The Washington Post)

Jul 10, 2013

If you use fresh peas in this bright salad, first blanch them in boiling water for a minute.

You'll have a little bit of vinaigrette left over; it can be refrigerated for a week.

Make Ahead: The salad can be made several hours in advance and refrigerated, but don't garnish with the mint and cheese until just before serving.

Servings: 6
  • 3 cups fresh or frozen/defrosted peas
  • 6 radishes, trimmed and thinly sliced (about 3 1/2 ounces total)
  • 3 tablespoons sherry vinegar
  • 1 teaspoon Dijon-style mustard
  • 1 teaspoon kosher salt
  • 1/2 cup extra-virgin olive oil
  • Leaves from 1 small bunch mint (a scant 2 ounces)
  • 1/4 teaspoon crushed red pepper flakes, or to taste
  • 3/4 cup crumbled feta cheese


Toss together the peas and radish slices in a large bowl.

Whisk together the sherry vinegar, mustard and salt in a liquid measuring cup, then slowly whisk in the oil to form an emulsified vinaigrette. The yield is about 3/4 cup.

Pour three-quarters of the vinaigrette over the peas and radishes and toss to coat.

(At this point, if you are making the salad in advance, cover and refrigerate.)

Stack the mint leaves, then roll them lengthwise and slice into thin strips (chiffonade). Stir half of the mint into the salad along with the crushed pepper flakes. Sprinkle the salad with the feta cheese and the remaining mint. Taste, and adjust the seasoning as needed.

Serve at room temperature.

Recipe Source

From Amanda McClements of Salt & Sundry in the District's Union Market.

Tested by Amy Orndorff.

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Nutritional Facts

Calories per serving (using three-quarters of the dressing): 240

% Daily Values*

Total Fat: 18g 28%

Saturated Fat: 5g 25%

Cholesterol: 15mg 5%

Sodium: 470mg 20%

Total Carbohydrates: 14g 5%

Dietary Fiber: 5g 20%

Sugar: 5g

Protein: 7g

*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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