Pea And Radish Salad With Goat Cheese Recipes

Steps:

• 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 peas in pot of boiling salted water until almost tender, about 5 minutes for fresh (or about 2 minutes for frozen). 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. Divide salad among bowls. Serve.

Steps:

• For the salad: Bring a medium pot of salted water to a boil. Using a paring knife, trim the ends of the snap peas. Blanch the peas in the boiling water just until tender-crisp and bright green, 2 to 3 minutes. Remove the peas from the pot and cool completely in ice water, about 1 minute. Drain the peas on a paper towel-lined baking sheet.
• Using a chef's knife, trim the roots and stems off the radishes. Quarter about half and thinly slice the rest to create texture in the salad. Mince the chives.
• In a large salad bowl, combine the peas, radishes, and minced chives.
• For the vinaigrette: In a small glass jar or plastic container with a tight-fitting lid, combine the olive oil, vinegar, honey, salt, and pepper. Shake to combine.
• Toss the vinaigrette with the salad and serve.

Steps:

• Combine first 4 ingredients in a bowl, stirring well.
• Add radishes and oregano and toss to coat.
• Place 1 cup of baby spinach on each of 4 plates.
• Using a slotted spoon top each plate with 1/2 cup of radish mixture.
• Sprinkle salad with 2 tablespoons of goat cheese and 1/8 teaspoon black pepper.
• Drizzle remaining dressing evenly over salad.

Steps:

• Put the shallot and peas in a bowl. Pour over a kettle of boiling water, then drain. Mix the vinegar, oil and sugar to taste, then season generously. When you're ready to eat, toss the shallot, peas, leaves, radishes and dressing together.

Steps:

• In a large bowl, toss together the radishes, peas, ricotta and mint.
• Using a knife or a mortar and pestle, make a paste of the garlic and salt. Place in a small bowl and add the lemon juice and balsamic vinegar and stir well to combine. Drizzle in the olive oil, stirring constantly, and add pepper to taste.
• Pour dressing over salad and toss well to combine. Taste and add more salt and pepper if necessary.

Steps:

• Whisk orange juice, lime juice, olive oil, rice vinegar, sugar, garlic, salt, and pepper together in a bowl.
• Combine radishes, peas, and red onion in a large bowl. Drizzle dressing over the salad and give it a quick stir until well combined. If time permits, move the bowl to the refrigerator for 30 minutes to allow the flavors to meld.
• Serve garnished with hard-cooked egg wedges.

Steps:

• INGREDIENT INFO: Pea sprouts and pea tendrils can be found at some farmers' markets and at natural foods stores and Asian markets. VINAIGRETTE: Whisk both oils, vinegar, and mustard in small bowl to blend. Season with sea salt and freshly ground black pepper. DO AHEAD: Can be made 1 day ahead. Cover and chill. Return to room temperature and rewhisk before using. VEGETABLES: Cook peas, edamame, and snap peas in separate batches in large saucepan of boiling salted water until tender, about 4 minutes for fresh peas and 2 minutes for frozen peas, 4 minutes for edamame, and 1 minutes for snap peas. Using slotted spoon or skimmer, transfer vegetables to large bowl of ice water to cool, then drain well and transfer to medium bowl. Drizzle hazelnut oil over; toss to coat. DO AHEAD: Can be made 6 hours ahead. Cover; chill. Divide pea mixture among plates. Scatter sprouts, sliced radishes, and crumbled goat cheese over. Sprinkle with freshly ground black pepper. Drizzle vinaigrette over and serve.