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Pea Salad with Radishes and Feta Cheese

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Pea Salad with Radishes and Feta Cheese

Pea Salad with Radishes and Feta Cheese

amanda

Equipment

  • - Vegetable Chopper - Veggeto Chef Series by Saladworks

  • - Kitchen Mandoline Slicer with Accu-Cut Blade Set - ProMaster KM160 by Cuisinart

  • - Kitchen Gadget Knife Set - Chef's Choice 12-Piece Stainless Steel Cooking Knife by Wüsthof

  • - Microplane Grater - Microplane USA 4-Piece Classic Flake & Mini Shred Set by Microplane

  • - Salad Bowl Mixer - Powered Salad Bowl Mixer with Blades, Stainless Steel & Non-Stick Plastic Bowl by FONDITE

  • - Serrated Vegetable Peeler - Ergonomic Serrated Parer by Kitchenworks

  • - Immersion Blender - Powered 3-Speed Immersion Blender with Retractable Blade by KitchenAid

  • - Salad Dressing Dispenser - Professional Chef's Style Salad Dressing Squeezer & Bottler by Foodworks

  • - Ceramic Bowl Set - Non-Toxic, Heat Resistant Ceramic Plates by EcoWare

  • - Digital Kitchen Scale - AccuSmart Digital Precision Food Scales by OXO Good Grips

  • - Salad Serving Dish - Large Ceramic Salad Bowl with Bamboo Strainer Set by Restaurant Supply Co.

Ingredients

  • 2 teaspoons cumin seeds

  • 2 tablespoons fresh lime juice

  • 2 teaspoons honey

  • 1/4 cup extra-virgin olive oil

  • 3 tablespoons chopped fresh dill

  • 4 cups fresh shelled peas (from about 4 pounds peas in pods) or 1 pound frozen petite peas

  • 1 bunch radishes, trimmed, halved, thinly sliced

  • 1 cup crumbled feta cheese (about 4 ounces)

  • 3 cups fresh pea tendrils, coarsely chopped, or pea sprouts* (optional)

  • *Available at natural foods stores and Asian markets.

Instructions

1

Instruction 1

Heat small skillet over medium heat. Add cumin seeds and toast until aromatic and slightly darker, about 2 minutes. Cool; grind finely in spice mill. Whisk lime juice, honey, and cumin in small bowl. Gradually whisk in oil; stir in dill. Season dressing with salt and pepper. DO AHEAD Can be made 1 day ahead. Cover and chill. Bring to room temperature.
2

Instruction 2

Cook peas in pot of boiling salted water until almost tender, about 5 minutes for fresh (or about 2 minutes for frozen). Drain; rinse under cold water, then drain well. Transfer to large bowl. Add radishes, feta, and dressing; toss. Season with salt and pepper. If using pea tendrils or sprouts, divide among bowls. Divide salad among bowls. Serve.
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