Ingredients
- Fresh Spring Peas: (1 pound, shelled) The star of the show! Look for bright green, plump pods. Fresh peas offer a sweetness and tender texture that frozen peas just can’t match in this salad. If you absolutely must substitute, use the highest quality frozen peas and thaw them thoroughly.
- Asparagus: (1 pound, trimmed and blanched) Adds a lovely grassy flavor and crisp-tender bite that complements the peas perfectly. Choose firm, bright green spears. Blanching briefly enhances their color and texture.
- Radishes: (1 bunch, thinly sliced) For a peppery crunch and vibrant color contrast. Opt for firm, brightly colored radishes. Thinly slicing mellows their sharpness and makes them pleasant to eat raw.
- Fresh Mint: (1/4 cup, chopped) Provides a refreshing, cooling element that balances the sweetness of the peas and adds an aromatic lift to the salad. Use fresh mint for the best flavor – dried mint won’t have the same impact.
- Feta Cheese: (4 ounces, crumbled) Offers a salty, tangy counterpoint to the sweetness of the peas and adds a creamy texture. Look for a block of feta in brine for the best flavor and moisture. You can also use goat cheese for a tangier alternative.
- Toasted Pine Nuts (or Walnuts): (1/2 cup) Adds a satisfying nutty crunch and richness. Toasting enhances their flavor. Pine nuts are classic, but walnuts or slivered almonds also work beautifully.
- Lemon Vinaigrette: (Made with fresh lemon juice, olive oil, Dijon mustard, honey, salt, and pepper) A bright, citrusy dressing is essential to tie all the flavors together. Fresh lemon juice is key for the best taste. Dijon mustard adds a subtle tang and emulsifies the dressing. Honey balances the acidity and mustard, and high-quality olive oil provides richness and flavor.
Instructions
- Prepare the Peas: If using fresh peas in pods, shell them. This can be a bit time-consuming but is absolutely worth it for the fresh taste. Once shelled, blanch the peas briefly in boiling salted water for 1-2 minutes until they are bright green and crisp-tender. Immediately plunge them into an ice bath to stop the cooking process and preserve their vibrant color. Drain well and set aside. Blanching helps to bring out the best flavor and texture of fresh peas, making them tender-crisp and not mushy.
- Blanch the Asparagus: Trim the woody ends from the asparagus spears. Cut the asparagus into 1-2 inch pieces. Blanch the asparagus in boiling salted water for 2-3 minutes until bright green and crisp-tender. Immediately transfer them to the ice bath to stop cooking. Drain well and set aside. Blanching asparagus ensures it’s tender but still has a pleasant bite, and keeps its vibrant green color.
- Prepare the Radishes and Mint: Wash and thinly slice the radishes. You can use a mandoline for very thin slices or simply slice them with a sharp knife. Wash and finely chop the fresh mint leaves. Thinly sliced radishes provide a milder flavor and better texture in the salad.
- Toast the Nuts: Heat a dry skillet over medium heat. Add the pine nuts (or walnuts) and toast for 2-3 minutes, stirring frequently, until they are lightly golden and fragrant. Be careful not to burn them – they can toast quickly. Remove from the skillet and set aside to cool. Toasting the nuts enhances their nutty flavor and adds a wonderful aroma and crunch to the salad.
- Make the Lemon Vinaigrette: In a small bowl or jar, whisk together the fresh lemon juice, olive oil, Dijon mustard, honey, salt, and pepper. Start with about 3 tablespoons of lemon juice and 6 tablespoons of olive oil, adjusting to your taste. Whisk until the dressing is emulsified and slightly thickened. Taste and adjust seasoning as needed. You might need a bit more honey for sweetness or salt for balance. A well-balanced vinaigrette is crucial for bringing all the elements of the salad together. Fresh lemon juice provides brightness, and Dijon mustard helps emulsify the dressing and adds a subtle tang.
- Assemble the Salad: In a large bowl, combine the blanched peas, blanched asparagus, sliced radishes, chopped fresh mint, and crumbled feta cheese.
- Dress the Salad: Pour the lemon vinaigrette over the salad ingredients. Start with about half of the dressing and toss gently to coat. Add more dressing as needed, to your liking. You might not need all of the vinaigrette. It’s best to dress the salad lightly at first and add more dressing as needed to avoid overdressing, which can make the salad soggy.
- Add Toasted Nuts: Just before serving, sprinkle the toasted pine nuts (or walnuts) over the salad. This keeps them crunchy.
- Serve and Enjoy: Serve the Fresh Spring Pea Salad immediately for the best texture and freshness. It can also be made a little ahead of time, but dress it just before serving to prevent the vegetables from becoming soggy. If making ahead, you can prepare all the components (blanch vegetables, make dressing, toast nuts) and store them separately, then assemble and dress the salad just before serving.
Nutrition
- Serving Size: one normal portion
- Calories: 300
- Fiber: 7
- Protein: 10