Fresh peas are sweet, bright, and fun to eat -the perfect finger food for kids who are old enough to chew. With the farmer's market starting in just 12 days, I'm looking forward to perhaps scoring a few pounds of fresh peas to make this family favorite. Of course, we'll add some extra feta cheese since we love cheese in our house.
If I'm correct, all but two of the ingredients in this salad are available at the farmers market from local vendors. How cool is that?!
Pea Salad with Radishes and Feta Cheese
Makes 4 to 6 servings
Recipe by Molly Stevens for Bon Appetite magazine
Ingredients
2 teaspoons cumin seeds
2 tablespoons fresh lime juice
2 teaspoons honey
1/4 cup olive oil
3 tablespoons chopped fresh dill
4 cups fresh shelled peas (from about 4 pounds peas in pods)
1 bunch radishes, trimmed, halved, thinly sliced
1 cup crumbled feta cheese (about 4 ounces)
3 cups fresh pea tendrils, coarsely chopped, or pea sprouts (optional)
Heat small skillet over medium heat. Add cumin seeds and toast until aromatic and slightly darker, about 2 minutes. Cool; grind finely in spice mill. Whisk lime juice, honey, and cumin in small bowl. Gradually whisk in oil; stir in dill. Season dressing with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover and chill. Bring to room temperature.
Cook fresh peas in pot of boiling salted water until almost tender, about 5 minutes. Drain; rinse under cold water, then drain well. Transfer to large bowl. Add radishes, feta, and dressing; toss. Season with salt and pepper. If using pea tendrils or sprouts, divide among bowls just before serving.
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