Pea Salad With Radishes And Feta Cheese Recipes

Steps:

• 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. Whisk lime juice, honey, and cumin in small bowl. Gradually whisk in oil; stir in dill. Season dressing with salt and pepper. DO AHEAD Can be made 1 day ahead. Cover and chill. Bring to room temperature.
• Cook peas in pot of boiling salted water until almost tender, about 5 minutes for fresh (or about 2 minutes for frozen). Drain; rinse under cold water, then drain well. Transfer to large bowl. Add radishes, feta, and dressing; toss. Season with salt and pepper. If using pea tendrils or sprouts, divide among bowls. Divide salad among bowls. Serve.

Steps:

• Whisk orange juice, lime juice, olive oil, rice vinegar, sugar, garlic, salt, and pepper together in a bowl.
• Combine radishes, peas, and red onion in a large bowl. Drizzle dressing over the salad and give it a quick stir until well combined. If time permits, move the bowl to the refrigerator for 30 minutes to allow the flavors to meld.
• Serve garnished with hard-cooked egg wedges.

Steps:

• 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.
• Whisk lime juice, honey and cumin in small bowl. Gradually whisk in oil; stir in dill.
• Season dressing with salt and pepper.
• 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.
• 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.

Steps:

• Combine radishes, feta, olives and chopped scallions or fresh mint. Dress with lemon vinaigrette and marinate for at least 30 minutes.

Steps:

• For the salad: Bring a medium pot of salted water to a boil. Using a paring knife, trim the ends of the snap peas. Blanch the peas in the boiling water just until tender-crisp and bright green, 2 to 3 minutes. Remove the peas from the pot and cool completely in ice water, about 1 minute. Drain the peas on a paper towel-lined baking sheet.
• Using a chef's knife, trim the roots and stems off the radishes. Quarter about half and thinly slice the rest to create texture in the salad. Mince the chives.
• In a large salad bowl, combine the peas, radishes, and minced chives.
• For the vinaigrette: In a small glass jar or plastic container with a tight-fitting lid, combine the olive oil, vinegar, honey, salt, and pepper. Shake to combine.
• Toss the vinaigrette with the salad and serve.

Steps:

• In a large bowl, combine the first 6 ingredients. In a small bowl, combine mayonnaise, relish and seasonings. Stir into pea mixture. Cover and refrigerate until serving.

Steps:

• In a large bowl, toss together the radishes, peas, ricotta and mint.
• Using a knife or a mortar and pestle, make a paste of the garlic and salt. Place in a small bowl and add the lemon juice and balsamic vinegar and stir well to combine. Drizzle in the olive oil, stirring constantly, and add pepper to taste.
• Pour dressing over salad and toss well to combine. Taste and add more salt and pepper if necessary.

Steps:

• Place peas in a colander, and run warm water over them until they are thawed. Place in a large bowl.
• Toast almonds in a skillet over medium heat. Then combine with peas.
• Stir in onions, feta cheese, and mayonnaise. Mix in balsamic vinegar, and season with pepper. Cover, and refrigerator.