Two-Pea Salad in Viniagrette



3 Tbsp lemon juice


2 tsp minced lemon zest


½ t salt


6 Tbsp extra virgin olive oil




Place all ingredients into a jar and shake vigorously until dressing is emulsified.






2 cups fresh or frozen garden peas


2 cups sugar snap peas, cut into ¾-inch (2 cm) lengths


1 ½ cups (12) radishes, thinly sliced


1 cup (3) small carrots, thinly sliced


2 cups baby arugula




Have a large bowl of ice water ready.


Bring a large pot of salted water to a boil. Add peas and sugar snap peas and boil for a minute. Drain and immediately dunk peas into ice water bath.


Drain well.


Add radishes and carrots to peas.


Toss with ¼ cup vinaigrette.


Gently stir in arugula and serve immediately.

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