Spring Pea Salad Feta (Print Version)
Vibrant salad of sweet peas, radishes, arugula, mint, and feta with a lemon-honey dressing.
# What You'll Need:
→ Vegetables
01 - 1 cup fresh or frozen peas
02 - 6-8 radishes, thinly sliced
03 - 2 cups baby arugula or mixed spring greens
04 - 2 tablespoons fresh mint leaves, roughly chopped
→ Dairy
05 - 1/2 cup feta cheese, crumbled
→ Dressing
06 - 3 tablespoons extra-virgin olive oil
07 - 1 tablespoon lemon juice (about 1/2 lemon)
08 - 1 teaspoon honey
09 - 1 teaspoon Dijon mustard
10 - Salt and freshly ground black pepper, to taste
# How to Cook:
01 - Bring a small pot of salted water to a boil. Add the peas and cook for 1-2 minutes until just tender and bright green. Drain and rinse immediately under cold water to stop the cooking process.
02 - In a large bowl, combine the cooked peas, sliced radishes, arugula or spring greens, and chopped mint.
03 - In a small bowl or jar, whisk together the olive oil, lemon juice, honey, Dijon mustard, salt, and pepper until emulsified.
04 - Pour the dressing over the salad and toss gently to coat all ingredients evenly.
05 - Sprinkle the crumbled feta over the salad and toss lightly just before serving. Serve immediately as a refreshing starter or side dish.
# Expert Advice:
01 -
- The sweet pops of barely cooked peas against sharp radishes feels like eating a garden
- It comes together in under 25 minutes but tastes like you spent all day planning
- The honey mustard dressing hits that perfect sweet tart balance that makes people ask for seconds
02 -
- Overcooking the peas even by 30 seconds turns them into sad mushy bullets
- The salad needs to be dressed right before serving or the radishes lose their crunch
- Feta varies in saltiness so taste the salad before adding extra salt to the dressing
03 -
- Use a mandoline for perfectly thin radish slices that almost melt in your mouth
- Let the dressed salad sit for 5 minutes before serving to let flavors meld