I think fresh peas just yell out “Spring”; and this salad with the sweetness of the peas, the slight peppery edge of new radishes along with a hint of anise from fresh tarragon.
Makes 4 Servings
2 cups peas – approximately 2 lbs. in the shell, fresh peas
¼ cup green onions, finely chopped
¼ cup radishes, finely chopped or ½ cup thinly sliced, rounds or lenthwise looks really good too
2 tsp. fresh tarragon, finely chopped
Dressing:
3 Tbsp. EVOO
1 Tbsp. Sherry vinegar
2-3 Tbsp. flat leaf parsley, finely chopped
Whole leaves of small spring lettuce
Whisk together the EVOO & sherry vinegar.
Shell peas. Bring a large pot of water to a boil. Add a Tbsp. of salt. Blanch the peas until just tender 1 – 2 minutes. Remove peas to a bowl of ice water to cool. Drain in a colander & blot dry.
In a bowl toss together the peas, green onions, radishes & tarragon. Toss with the dressing. Place on top of a few small lettuce leaves on individual plates & sprinkle with the parsley.
