Jump to recipe
Yields:
6 - 8 serving(s)
Prep Time:
25 mins
Cook Time:
25 mins
Total Time:
50 mins
Yes, there are really three types of peas in this fabulous salad—and as if that's not enough to get excited about, it's also loaded with fresh herbs, creamy goat cheese, and colorful radishes. Your Easter guests will love it.
Advertisement - Continue Reading Below
Ingredients
- 2 Tbsp.
plus 3/4 teaspoon kosher salt
- 6 oz.
snow peas, trimmed and halved crosswise (2 cups)
- 1
large shallot, finely chopped
- 3 Tbsp.
white wine vinegar
- 1/3 cup
olive oil
- 1 cup
frozen peas, thawed
- 6 oz.
sugar snap peas, sliced crosswise (2 cups)
- 4
large red radishes, thinly sliced
- 1
5-ounce container baby arugula
- 1/2
cup fresh cilantro
- 1/2
cup fresh dill, roughly chopped
- 4 oz.
garlic-and-herb goat cheese, at room temperature
Directions
- Step 1Bring 6 cups of water to a boil in a medium saucepan and add 2 tablespoons salt. Fill a large bowl with ice water. Add the snow peas to the boiling water and cook until bright green and crisp-tender, about 1 minute. Using a slotted spoon, remove the snow peas and add to the ice water. Let cool completely, then drain.
- Step 2For the vinaigrette: Combine the shallot, vinegar and the remaining 3/4 teaspoon salt in a large bowl. Let sit for 5 minutes. Slowly whisk in the olive oil.
- Step 3Add the snow peas, thawed frozen peas, snap peas and radishes to the dressing and toss well. Add the arugula, cilantro, and dill and gently toss. Crumble in the goat cheese and toss again. Transfer to a serving dish.
Advertisement - Continue Reading Below
Corn Muffins with Honey Butter Are a BBQ Must
Shrimp Pesto Pasta With Asparagus
The Best Lemon Chicken-Orzo Soup
Try These Tips to Cool Down a Hot Room
Advertisement - Continue Reading Below
Advertisement - Continue Reading Below