Spring Pea Salad

Name: Spring Pea Salad
Yield: Serves 4 to 6
Ingredients: 1 , garlic clove, peeled; 2 tablespoons plus 1 teaspoon, lemon juice, divided; 4 ounces, sugar snap peas, strings removed, cut on bias into ½-inch pieces; 1/2 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; 1/4 cup plain, Greek yogurt; 2 teaspoons, Dijon mustard; 1/4 teaspoon, pepper; 2 ounces (2 cups), baby arugula; 4 ounces, snow peas, strings removed, sliced thin on bias; 4 , radishes, trimmed, halved, and sliced into thin half-moons; 1/3 cup fresh, mint leaves, torn if large

21 comments

Appears in Cook's Illustrated March/April 2020

A trio of sweet peas, each treated differently, turns this salad into a showpiece.

SERVES4 to 6

TIME40 minutes

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WHY THIS RECIPE WORKS

Spring is when peas are in season and at their sweetest, snappiest best. We wanted to showcase the three main types—English, snow, and sugar snap—in a knockout spring salad. First we briefly blanched the sugar snap and shelled English peas....

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