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).
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
One bunch radishes
Fresh or frozen peas (we used about 2 cups for a large salad)
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.