Spring Pea Salad Recipe

Spring Pea Salad
Recipe by: Paula Deen
Ingredients: Makes 4 to 6 serving
3 cups sugar snap peas, trimmed
½ cup shelled fresh English peas
¼ cup olive oil
3 tablespoons white wine vinegar
2 tablespoons chopped fresh chives
1 ½ teaspoons Dijon mustard
¾ teaspoon salt
½ teaspoon ground black pepper
2/3 cup thinly sliced fennel
1/3 cup thinly sliced redishes
¼ cup crumbled feta cheese.

Procedures:
  • In a large saucepan, cook peas in batches, in boiling slted water to cover for 3 to 4 minutes or until crip tender. Using a slotted spoon, remove peas, and pluge into ice water to storp the cooking process; drain.
  • In a large bowl, whisk together olive oil, vinegar, chives, mustard, salt, and pepper. Add peas, fennel, and radishes, tossing to coat. Sprinkle cheese over salad. Cover and chill until ready to serve.
  • Note: thawed frozen English peas may be substituted for fresh. Add during the last 30 seconds of boiling time.
Spring Pea Salad Recipe

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