When my first box from my CSA contained pea shoots and beet shoots, I was enthralled and hesitant at the same time. I had read about pea shoots and admired their pictures (they are always so pretty and springlike), but I had never used them or eaten them before. Some lovely reader left a link in a comment to this salad, from Bon Appetit. It sounded intriguing and as a plus my CSA box also contained some absolutely gorgeous radishes! Just look at the picture, they are a lovely pale blushing pink. The original recipe called for cumin seeds and fresh dill. That sounded kind of odd to me. I know, who am I to second guess Molly Stevens, but second guess I did, and I omitted them from the final recipe, which now leaves me wondering how would it have tasted with those ingredients. I planned on making it again as written, but alas, there have been no more pea tendrils in my box.
This really was an easy and healthy salad. So pretty! I served it as a main dish salad and it was quite filling. My husband was sort of taken back by all the radishes, but they were so mild. These were the first radishes of the season, and they almost didn’t even taste like a radish, hardly any bite to them at all, just sweet crunchy goodness.
Pea Tendrils Salad with Radishes and Feta Cheese
Serves 2 (as a main dish), 4 as a side salad
Juice of one lime
2 teaspoons honey
1/4 cup extra virgin olive oil
Salt and fresh ground pepper to taste
2 cups frozen petit peas, thawed
1 bunch radishes, halved and thinly sliced
1 cup crumbled feta cheese
3 cups fresh pea tendrils
Whisk together dressing ingredients. Place salad ingredients in a large bowl, pour dressing over and toss.