All posts tagged spring pea and radicchio salad with mint vinaigrette

Spring Pea and Radicchio Salad with Mint Vinaigrette

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 Contributing Chef- Abby Reibman- Author of  The Desk and The Stove

Super easy to prepare, spring salads are all about the right combination of ingredients; this crunchy combination of peas, radicchio, zucchini, and radish definitely fits the bill.  Impress your friends at a spring soiree with an elegant feast for both the eyes and the taste buds – This spring pea and radicchio salad with mint vinaigrette is the perfect tasty treat for lazy evenings shared with friends (and a glass or two of bubbly!)

 For the Salad…

1 cup of fresh garden peas
2 small red radicchio, thinly sliced
1 large zucchini, cut into small sticks
8-10 radish, cut into thin circles
a handful of dill, roughly chopped
4-6 mint leaves, chiffonade
olive oil
1 garlic clove, crushed with the heel of your knife
salt and pepper

for the vinaigrette…

6 mint leaves, finely chopped
1 ½ tsp white wine vinegar
3 tbl olive oil
a few squeezes of lemon juice
salt and pepper

For The Directions…

1-    Boil the peas for 3-5 min or until they rise to the top (cooked), drain and rinse with cold water.  Set aside.

2-    Sauté the zucchini sticks in a bit of olive oil and the crushed garlic for 2-4 minutes, just barely cooked.  Season with salt and pepper and set aside.

3-    Combine the thinly sliced radicchio and radish with the cooked peas and barely cooked zucchini in a large salad bowl.  Add the chopped dill and mint chiffonade and season with salt and pepper.

4-    Prepare the vinaigrette by combining all the ingredients into a squeeze bottle and shaking vigorously for 2 min.  Taste and adjust seasonings. Refrigerate until needed.

5-    Dress the salad with the mint vinaigrette and toss altogether.  Taste and adjust seasonings.