Three Pea Lemon Salad

  • Salads
  • Sides
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Serves 6

Vinaigrette

  • 3 tbsp lemon juice
  • 2 tsp lemon zest
  • 6 tbsp extra virgin olive oil

Salad

  • 2 cups shelled fresh or frozen garden peas
  • 2 cups sugar snap peas, cut into ¾-inch lengths
  • 12 radishes, thinly sliced (1½ cups)
  • 3 small carrots, thinly sliced (1 cup)
  • 2 cups pea shoots or baby arugula

  1. To make Vinaigrette: Whisk together lemon juice, zest, and salt. Slowly pour in oil, and whisk until dressing is emulsified.

  2. To make Salad: Have large bowl of ice water ready. Bring large pot of salted water to a boil. Add peas and sugar snap peas, and boil 1 minute. Drain, and immediately dunk vegetables in ice-water bath. Drain well, and transfer to large bowl.

  3. Add radishes and carrots to peas mixture; toss with 1/4 cup Vinaigrette (reserve remaining Vinaigrette for another use). Gently stir in pea shoots.

From http://www.vegetariantimes.com/recipe/three-pea-salad-with-meyer-lemon-vinaigrette/