Spring Peas with Radish and Mint

Method4 steps · about 20 min

1. 1

   Step 1: Bring a small pot of water to a boil. Add1½teaspoons kosher salt and the peas (1 lb). Cook about5minutes until bright green, tender but still slightly firm. Frozen peas may heat through sooner; use the texture endpoint and avoid overcooking.

   Cook Peas · 5 minUses water for blanching peas · 1½ tsp kosher salt for boiling water · 1 lb fresh or frozen peas

2. 2

   Step 2: Turn off the heat and drain the cooked peas from step1, discarding the cooking water.

   Uses same complete pea batch; discard water

3. 3

   Step 3: In a medium skillet over medium heat, sauté the minced onion and¼teaspoon Aleppo pepper in2tablespoons olive oil for about5minutes until the onion softens. Stir in the vinegar and remove from the heat. Fold in the radishes (2–3), drained peas from step2, mint (¼ cup) and chives (¼ cup). Add the2ounces crumbled feta, or the same weight of shaved Parmesan instead. Taste and add separately listed extra salt or Aleppo pepper only if desired.

   Uses 2 tbsp olive oil · 2 tbsp yellow onion, about¼small onion · ¼ tsp Aleppo pepper · 1 tsp white wine vinegar · 2–3 radishes · same entire drained pea batch · ¼ cup packed fresh mint leaves · ¼ cup chives

4. 4

   Step 4: Transfer the finished pea salad to a serving plate or bowl and divide into four portions. Serve warm, at room temperature or chilled.

   Uses same complete dressed salad