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Recipe Card
ingredients
- 1 10 ounce bag Cascadian Farm Frozen Sweet Peas
- 1/4 cup celery leaves
- 1/3 cup fresh dill
- 1/3 cup fresh parsley
- 1/4 cup fresh mint
- 2 cups pea shoots (or micro greens of your choice)
- 1 bunch radishes, thinly sliced
- 3 tablespoons olive oil
- 2 tablespoons white wine vinegar
- 1 teaspoon Dijon mustard
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 3 tablespoons minced shallot
Method
Step 1
Heat 2 tablespoons water to boiling in a 1-quart saucepan. Add frozen peas. Cover and cook on medium-high heat for 6 to 8 minutes, stirring occasionally.
Step 2
Drain peas in a mesh strainer and cool to room temperature.
Step 3
Meanwhile, make vinaigrette. To a medium bowl, add white wine vinegar, Dijon mustard, salt and pepper. Stir to combine. Add in olive oil and minced shallot. Whisk until emulsified.
Step 4
Prepare greens for salad by chopping celery leaves, fresh dill, parsley, and mint. Add to a large bowl with pea shoots (or micro greens). Add in cooked and cooled peas and sliced radishes.
Step 5
Pour in about half of the dressing and toss until coated. Add more dressing, as desired, or store leftover dressing in an air-tight container in the refrigerator.
Step 6
Serve salad immediately, or refrigerate for up to 1 hour before serving.