Rating: 4.5 stars
16 Ratings
  • 5 star values: 8
  • 4 star values: 5
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0

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).

Gallery

Credit: Greg DuPree

Recipe Summary

hands-on:
15 mins
total:
15 mins
Yield:
4 (serving size: about ¾ cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

183 calories; fat 12.3g; saturated fat 1.1g; protein 4.8g; carbohydrates 14.7g; fiber 4.9g; sugars 6.4g; iron 1.4mg; sodium 446.5mg; calcium 42.2mg.
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