The heat wave in the Pacific Northwest caused all my pea vines to finish up early this year, so I knew I had to make a big harvest all at once. What to do with all those beautiful shelling peas? Some were cleaned and frozen and put away for later, but I couldn’t resist using some of these beauties for a fresh, cool salad. A pea salad with radish. Perfect!
This super simple recipe uses the peas, some pretty red radish for color and crunch, basil from the garden and a little feta. A lot of pea salad recipes have a fairly heavy cream dressing, but it just didn’t sound good with the hot weather, so I dressed this one really lightly with a bit of good olive oil, lemon juice, sea salt and freshly ground pepper. Easy, easy, easy!
We served this pea salad with radish alongside grilled Dungeness Crab Cakes and sliced watermelon. A perfect summer dinner on the patio with a chilled glass of Rose!