Pea and Radish Salad with Chives

Spring Pea Salad

I think fresh peas just scream “Spring.”  This salad with it’s sweetness of peas, the slight peppery edge of new radishes along with a hint of anise from fresh tarragon is a celebration of spring for me.  Shopping your local farmer’s market is where to find for wonderful, locally grown peas, radishes and tarragon.  Trust me it’s worth it.

Makes 4 Servings

2 cups peas – approximately 2 lbs. in the shell, fresh peas
¼ cup coarsely chopped chives or 2 Tbsp. green onions, finely chopped
½ cup thinly sliced, rounds or lengthwise looks really nice too
2 tsp. fresh tarragon, finely chopped


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 and 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 and tarragon. Toss with the dressing. Place on top of a few small lettuce leaves on individual plates, sprinkle with the parsley.


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