Sweet Pea And Radish Salad

Ingredients

  • 2 Eggs optional

  • 2 C Shelled English Peas

  • 1 C Radishes sliced thin, about one bunch

  • 1/4 C Chives chopped thin or 2-3 scallions, green parts only

  • Bibb Lettuce optional for serving

  • 3 Tbs Olive Oil

  • 1 Tbs Water plus more to thin

  • 1 1/2 tsp Maple Syrup

  • 1 Tbs Apple Cider Vinegar

  • 2 tsp Prepared Horseradish

  • 1 Tbs Dijon Mustard

  • 1/2 tsp salt

Instructions

  • In a medium sauce pot, place eggs in water and bring to a boil. Remove from heat and lid for 10 minutes. Drain and place eggs in cool water. Peel eggs, then chop. Set aside.

  • Prepare the Peas: Bring a small sauce pot of water to a boil. Meanwhile prepare an ice water bath. Plunge the peas into the boiling water. Blanch the fresh peas for 2 minutes, the water does not have to come to a boil again). Drain the peas into a small colander, then set the colander into the ice water bath to halt cooking.

  • Place the peas into a medium mixing bowl and set in the refrigerator while preparing the remaining ingredients.

  • In a lidded jar, add the olive oil, water, maple syrup, apple cider vinegar, horseradish (if using), dijon mustard and salt. Shake until the ingredients are emulsified.

  • To the mixing bowl with the peas, add the radish, chopped eggs, scallions or chives and pour the dressing over the salad (to taste). Add a few twists of fresh ground black pepper and toss the salad. Taste for seasoning adjustment.

  • Plate on a bed of bibb lettuce leaves. Refrigerate if time permits for at least an hour prior to serving.

Haley Smith