Pea Salad With Radishes and Feta Cheese |
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Prep Time: 20 Minutes Cook Time: 5 Minutes |
Ready In: 25 Minutes Servings: 6 |
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From Bon Appetit April 2007. Peas tossed with some peppery radishes and some creamy, tangy feta for a new kind of spring salad. Frozen peas may be substituted for fresh. Ingredients:
2 teaspoons cumin seeds |
2 tablespoons fresh lime juice |
2 teaspoons honey |
1/4 cup olive oil |
3 tablespoons fresh dill, chopped |
4 cups peas, preferrably fresh and shelled |
1 bunch radish, trimmed halved and thinly sliced |
1/2 cup feta cheese, crumbled |
3 cups pea tendrils, fresh and coarsley chopped (optional) |
Directions:
1. Heat small skillet over medium heat. Add cumin seeds and toast until aromatic and slightly darker, about 2 minutes. Cool; grind finely in spice mill.
2. Whisk lime juice, honey and cumin in small bowl. Gradually whisk in oil; stir in dill.
3. Season dressing with salt and pepper.
4. Cook peas in pot of boiling salted water until almost tender, about 5 minutes (if using fresh), about 2 mintues for frozen. Drain; rinse under cold water, then drain well.
5. Transfer peas to bowl. Add radishes, feta and dressing; toss to coat well. Season with salt and pepper. If using pea tendrils, divide among bowls.
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