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Spring Peas with Radish and Mint Recipe

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4.4 from 8 reviews

A vibrant spring peas salad featuring fresh or frozen peas cooked to tender-crisp perfection, tossed with a flavorful warm dressing of olive oil, minced onion, and Aleppo pepper, then combined with thinly sliced radishes, fresh mint, chives, and topped with crumbled feta or shaved parmesan. This dish can be served warm, at room temperature, or cold, making it a versatile and refreshing springside dish.

  • Total Time: 20 minutes
  • Yield: 4 servings

Ingredients

Peas and Seasoning

  • 1 pound (4 cups) fresh or frozen peas
  • 1 1/2 teaspoons Kosher salt

Sauce and Garnishes

  • 2 tablespoons olive oil
  • 2 tablespoons finely minced yellow onion (about 1/4 small onion)
  • 1/4 teaspoon Aleppo pepper
  • 1 teaspoon white wine vinegar
  • 2 to 3 radishes, thinly sliced
  • 1/4 cup packed mint leaves, chopped
  • 1/4 cup chopped chives
  • 2 ounces feta or shaved parmesan cheese

Instructions

  1. Boil the peas: Bring a small pot of water to a boil. Add 1 1/2 teaspoons of Kosher salt, then add the peas. Cook for about 5 minutes until the peas turn bright green and maintain a slightly firm, tender texture. Avoid overcooking to prevent mushy or dull peas.
  2. Drain the peas: Turn off the heat and carefully drain the peas using a colander or strainer.
  3. Make the sauce: In a medium skillet over medium heat, heat the olive oil. Add the finely minced yellow onion and Aleppo pepper, sautéing for about 5 minutes or until the onion softens and becomes translucent. Stir in the white wine vinegar and then remove the skillet from the heat.
  4. Toss together: Add the sliced radishes and drained peas to the skillet with the warm dressing. Fold in the chopped fresh mint and chives gently to combine all the flavors.
  5. Add cheese and season: Crumble the feta or sprinkle shaved parmesan over the peas. Taste the dish and adjust seasoning with additional salt or pepper if desired.
  6. Serve: Transfer the salad to a serving bowl or plate. This dish can be enjoyed warm, at room temperature, or chilled, according to your preference.

Notes

  • Use fresh peas if available for the best flavor and texture, but frozen peas work well too.
  • Aleppo pepper adds a mild heat and fruity flavor; you can substitute with crushed red pepper flakes if unavailable.
  • This recipe is versatile and can be served as a side dish or light salad.
  • For a vegan version, omit the cheese or use a plant-based alternative.
  • Adjust the vinegar amount based on your taste preference; some may like a tangier salad.
  • Author: Amelia
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Category: Side Dish
  • Method: Stovetop
  • Cuisine: Mediterranean
  • Diet: Vegetarian

Find it online: https://recipesvibe.com/spring-peas-with-radish-and-mint-recipe/