Pea Salad With Feta And Mint Recipe

Pea salad should emphasize peas. Skip the mayo and make a fresh-season pea salad this year! Spring-perfect green pea salad with fresh herbs, feta, and radish slivers.

Ingredient

– 1 pound (4 cups) fresh or frozen pea – 1 ½ teaspoons Kosher salt – 2 tablespoons olive oil – 2 tablespoons finely minced yellow onion – ¼ teaspoon Aleppo pepper – 1 teaspoon white wine vinegar – 2 to 3 radishes, thinly sliced – ¼ cup packed cup mint leaves, chopped – ¼ cup chopped chive – 2 ounces feta or shaved parmesan

Direction

Boil a small saucepan of water. Add peas and 1 ½ tablespoons of salt. Cook peas for 5 minutes till bright green and slightly crunchy. Avoid mushy, wrinkly army green peas.  

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Peas should be firm yet supple and brilliant green.Drain the peas after turning off the heat. 

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Add olive oil, chopped onion, and Aleppo pepper to a medium pan over medium heat. Saute onion for 5 minutes to soften. Mix in vinegar. Stop cooking. 

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Slice radishes and drain peas. Mix with fresh mint and chives. Crumble feta on peas. Taste. Add salt or pepper to taste.Transfer to a dish or bowl. Serve warm, room temp, or cold. 

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