Spring Pea Salad

Salads | Recipe Serves: 4


Bring 4 cups of water to a boil and blanch peas (out of shell) for 2 minutes. Remove from boiling water and transfer to a bowl of ice water until they cool down, approximately 2 minutes. Drain peas.

In a bowl, combine peas, feta cheese, pea shoots and radish. In a separate bowl, mix champagne vinaigrette, lemon juice, olive oil and salt and pepper to taste. Add dressing to the pea mixture as needed. Serve immediately.


  • 2 cups fresh sweet English peas (shelled)
  • 1/4 cup feta cheese
  • 2 oz radish, sliced thin
  • 4 oz pea shoots
  • 1/4 c champagne vinaigrette
  • Juice of 1 lemon
  • 1 / 4 cup olive oil

Sara's Pairing Suggestion