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
Dressing:
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.
