Pea, Mint and Radish Salad 6.000

Deb Lindsey for The Washington Post; tableware from Crate and Barrel

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.

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Recipe Source

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

Tested by Amy Orndorff.

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