During the holidays, a good friend of mine gave me the Cooks Illustrated 2020 special edition magazine. I finally got around to looking at it and came across this Spring Pea Salad recipe. I was making a special dinner for my daughter’s birthday, and I wanted to make a special, yummy, healthy salad to go along with my entree. I am happy to say, my family devoured it, and that always melts my heart. Not to mention, it is super healthy. I hope you enjoy it!
SERVES 4 to 6
TIME 40 minutes
- 1 garlic clove, peeled
- 2 tablespoons plus 1 teaspoon lemon juice, divided
- 4 ounces sugar snap peas, strings removed, cut on the bias into ½-inch pieces
- ½ teaspoon plus pinch table salt, divided, plus salt for blanching
- 9 ounces shell-on English peas, shelled (about ¾ cup)
- 5 tablespoons extra-virgin olive oil, divided
- ¼ cup plain Greek yogurt
- 2 teaspoons Dijon mustard
- ¼ teaspoon pepper
- 2 ounces (2 cups) baby arugula
- 4 ounces snow peas, strings removed, sliced thin on the bias
- 4 radishes, trimmed, halved, and sliced into thin half-moons
- ⅓ cup fresh mint leaves, torn if large
Mince garlic and immediately combine with 2 tablespoons lemon juice in medium bowl; set aside. Fill large bowl halfway with ice and water. Nestle colander into ice bath. Line large plate with double layer of paper towels.2
Bring 1-quart water to boil in a medium saucepan over high heat. Add snap peas and 1 tablespoon salt and cook until snap peas are bright green and crisp-tender, about 1 minute. Using spider skimmer or slotted spoon, transfer snap peas to a colander set in an ice bath. Add English peas to boiling water and cook until bright green and tender, about 1½ minutes. Transfer to a colander with snap peas. Once peas are chilled, lift colander from ice bath and transfer peas to the prepared plate.3
Whisk ¼ cup oil, yogurt, mustard, pepper, and ½ teaspoon salt into the garlic mixture until combined. Spread dressing evenly over the bottom of a large shallow bowl or serving platter.4
In a separate large bowl, toss arugula, snow peas, radishes, mint, and chilled peas with the remaining 1 teaspoon lemon juice, remaining pinch salt, and remaining 1 tablespoon oil until evenly coated. Pile salad on top of the dressing. Serve immediately, combining salad with dressing as you serve.
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