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Radish and Pea Salad with Lemon Oregano Vinaigrette

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Radish and Pea Salad with Lemon Oregano Vinaigrette

While we’ve been away half-way across the world, spring has sprung in Indianapolis! As we sort through photos and emotions on our return, we’ve also been getting back into the swing of spring produce in Midwest America. It’s a bit different from fresh local mangos and pineapple, but we’re still excited about what we’re starting to see in the markets, as well as the new life in our garden!

We tested out this salad for a lovely evening meal al fresco with friends. The fresh lavender blossoms and twinkle lights were the perfect compliment – thanks to Kelley H and friends for a wonderful evening!

This salad would be a great option for a spring meal with family or friends, perhaps an Easter brunch. The flavors are bright and fresh, especially enhanced by the lemon and fresh oregano!  (We’re excited to already have fresh oregano in our garden – the joy of perennials!)

Another option is to make it a light lunch or dinner by adding cooked white beans or chickpeas, and serving with bread (which I’m enjoying as I write).

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Thanks to Genesis over at Full Hand Farm for the lettuce – and check out your local farmer’s market (Indy Winter Farmer’s Market here in Indy) or your own garden for other spring ingredients!

What’s your favorite spring ingredient?

And…dishes courtesy of the market in Phnom Penh, Cambodia!

Radish and Pea Salad with Lemon Oregano Vinaigrette

Notes: We’ve found when serving salads, it’s easiest to serve without the vinaigrette – this way, each person can apply their desired amount of dressing. Also, leftover salad with dressing doesn’t tend to stay good very long – without the dressing, the veggies should last for several days.

What You Need
Lettuce
One bunch radishes
Fresh or frozen peas (we used about 2 cups for a large salad)
Crumbled feta
One lemon (for zest and juice)
Optional: Cooked or canned white beans or chickpeas

For the vinaigrette
4 tablespoons olive oil
2 tablespoons fresh lemon juice
2 tablespoons white wine vinegar
1/4 teaspoon kosher salt
Fresh ground pepper
Several sprigs fresh oregano (or substitute about 1 teaspoon dried)

What To Do

1  Prepare the vegetables: Wash and dry the lettuce; chop it into bite-sized pieces. Wash the radishes, and thinly slice them. If the peas are frozen, thaw them in some warm water. (If the peas are fresh, boil some water, add the peas and boil them for about 3 to 4 minutes, until tender and bright green; remove and rinse with cold water.) Zest the lemon.

2  Make the vinaigrette: Chop the fresh oregano. In a canning jar, add 4 tablespoons olive oil, 2 tablespoons fresh lemon juice, 2 tablespoons white wine vinegar, 1/4 teaspoon kosher salt, a generous amount of fresh ground pepper, and fresh oregano. Shake vigorously to combine. (Alternatively, whisk these ingredients together in a bowl.)

3  Assemble the salad: Place lettuce leaves in serving bowls or plates. Top with sliced radishes, peas, beans (if using), crumbled feta, and lemon zest. Drizzle with vinaigrette. Top with fresh ground pepper.

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Comments 14

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  1. Goda

    Very beautiful post! First off – welcome back, I’m looking forward to hearing more, and purchasing your book in support of the project!
    I too was thinking of what salad I could make for Easter – this sounds perfect! Thanks! And those dishes – simply lovely!

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      Sonja

      Oh thank you! We hope you enjoy it. And the market was a great place to find dishes – we were excited to find these :)

  2. Courtney Jones

    Welcome back! :) Sounds like you had a truly fantastic trip. I am so inspired by your dedication to offer such help to those in need in such a unique way.

    This salad looks wonderful. I have been craving a bright, fresh salad with peas and radishes. I love your idea of adding chickpeas and feta cheese. I’ll have to make this for lunch this week. Yum :)

    Also, love the bowls. So colourful!

  3. Sara {Home is Where the Cookies Are}

    Mmmm. This looks delicious. My only problem is that I’m the only one in our family that actually likes peas. How do you think it would be if I made it with edamame? Everyone will eat that. . . . I know it’s not as sweet though, and we’d miss out on the whole point of a fresh spring veggie. . . .

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      Sonja

      I think it would be delicious with edamame! Not as sweet, true, but I think it would still be tasty :)

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      Sonja

      Yum! We’d love to do something with fava beans – we’re growing them this year! I’ve always wanted to :)

  4. Heidi @ Food Doodles

    What a delicious looking salad! I love radishes and peas but I can’t remember ever put them together. I can’t wait till I have them both fresh from my garden :D Love the lemony dressing on your salad too – I have to keep this in mind.

  5. Julie F

    Looked at your site today for inspiration for my first CSA pick up of the season. Radishes, Spinach, lettuce, snap peas were just a few of the items I received. Going to give this a try tonight with the snap peas…I am sure it will be yummy. Looking forward to using your search option for more ideas throughout the summer!

  6. Katie

    Can’t believe it took me this long to find your blog. This recipe perfectly accompanied today’s Easter brunch of quiche and french toast bake. Can’t wait to look around more and see what other gems you have!

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      Sonja

      Oh, wonderful! This is a favorite recipe of ours – so glad it was a hit. Let us know if you try anything else!

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