Greg DuPree
Hands-On Time
15 Mins
Total Time
15 Mins
4 (serving size: about ¾ cup)

This is one of the most gorgeous, satisfying spring salads we can possibly imagine. Suitable for any special occasion lunch, it’s made with colorful, fresh radishes, peas, celery, and mint leaves. The peas are blanched and shocked in ice water to intensify their color, but the rest of the vegetables are served raw and crunchy. Although it’s a light dish, it gets dressed in a satisfying dressing that’s full of umami, thanks to white miso, rice vinegar, and toasted sesame seeds. Serve the dish on its own or with seared salmon (and a glass of white wine).

How to Make It

Step 1

Bring a large pot of salted water to a boil over medium-high. Add peas, and cook until tender, about 2 minutes. Drain peas, and plunge into ice water to stop the cooking process. Drain peas again, and place on paper towels. Transfer to a medium bowl. Add radishes, celery, celery leaves, and mint.

Step 2

Stir together canola oil, miso, vinegar, water, and lime juice in a small bowl; drizzle over English pea mixture, and gently toss. Sprinkle top with sesame seeds.

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