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.