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Friday, June 10, 2011

Spring Vegetable Salad with Radishes and English Peas

I love this recipe.  I love fresh radishes and snap peas.

2 quarts water
1 pound asparagus, tough ends trimmed and cut into 1 inch pieces
1 8oz pkg sugar snap peas
2 cups frozen peas
1/2 cup thinly sliced radishes (about 5)
1/4 cup extra virgin olive oil (light)
2 tablespoons fresh lemon juice
1 tablespoon Dijon mustard
1 tablespoon minced fresh dill
1/2 tsp salt
1/4 tsp ground pepper

In a large sauce pan, bring the water to boil over medium heat.  Add asparagus and snap peas; boil for 2 minutes.  Add green peas; boil for 1 minute.  Drain mixture immediately; rinse with cold water until veggies are room temperature.  Add radishes; cover, and chill for 2 hours.

In a small bowl whisk together olive oil, lemon juice, mustard, dill, salt and pepper.  Add olive oil mixture to veggies, tossing gently to coat.  Cover and chill for 4 hours.    Do not combine vegetables and dressing until 4 hours before serving.  Don't want them to get soggy.

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