MajestyJo
08-08-2014, 06:18 AM
It sounds good, I was thinking about it and did a search. Haven't tried it yet myself. I had it in my favourites.
http://www.acouplecooks.com/2012/04/radish-and-pea-salad-with-lemon-oregano-vinaigrette/
Notes: We’ve found when serving salads, it’s easiest to serve without the vinaigrette – this way, each person can apply their desired amount of dressing. Also, leftover salad with dressing doesn’t tend to stay good very long – without the dressing, the veggies should last for several days.
What You Need
Lettuce
One bunch radishes
Fresh or frozen peas (we used about 2 cups for a large salad)
Crumbled feta
One lemon (for zest and juice)
Optional: Cooked or canned white beans or chickpeas
For the vinaigrette
4 tablespoons olive oil
2 tablespoons fresh lemon juice
2 tablespoons white wine vinegar
1/4 teaspoon kosher salt
Fresh ground pepper
Several sprigs fresh oregano (or substitute about 1 teaspoon dried)
What To Do
1 Prepare the vegetables: Wash and dry the lettuce; chop it into bite-sized pieces. Wash the radishes, and thinly slice them. If the peas are frozen, thaw them in some warm water. (If the peas are fresh, boil some water, add the peas and boil them for about 3 to 4 minutes, until tender and bright green; remove and rinse with cold water.) Zest the lemon.
2 Make the vinaigrette: Chop the fresh oregano. In a canning jar, add 4 tablespoons olive oil, 2 tablespoons fresh lemon juice, 2 tablespoons white wine vinegar, 1/4 teaspoon kosher salt, a generous amount of fresh ground pepper, and fresh oregano. Shake vigorously to combine. (Alternatively, whisk these ingredients together in a bowl.)
3 Assemble the salad: Place lettuce leaves in serving bowls or plates. Top with sliced radishes, peas, beans (if using), crumbled feta, and lemon zest. Drizzle with vinaigrette. Top with fresh ground pepper.
http://www.acouplecooks.com/2012/04/radish-and-pea-salad-with-lemon-oregano-vinaigrette/
Notes: We’ve found when serving salads, it’s easiest to serve without the vinaigrette – this way, each person can apply their desired amount of dressing. Also, leftover salad with dressing doesn’t tend to stay good very long – without the dressing, the veggies should last for several days.
What You Need
Lettuce
One bunch radishes
Fresh or frozen peas (we used about 2 cups for a large salad)
Crumbled feta
One lemon (for zest and juice)
Optional: Cooked or canned white beans or chickpeas
For the vinaigrette
4 tablespoons olive oil
2 tablespoons fresh lemon juice
2 tablespoons white wine vinegar
1/4 teaspoon kosher salt
Fresh ground pepper
Several sprigs fresh oregano (or substitute about 1 teaspoon dried)
What To Do
1 Prepare the vegetables: Wash and dry the lettuce; chop it into bite-sized pieces. Wash the radishes, and thinly slice them. If the peas are frozen, thaw them in some warm water. (If the peas are fresh, boil some water, add the peas and boil them for about 3 to 4 minutes, until tender and bright green; remove and rinse with cold water.) Zest the lemon.
2 Make the vinaigrette: Chop the fresh oregano. In a canning jar, add 4 tablespoons olive oil, 2 tablespoons fresh lemon juice, 2 tablespoons white wine vinegar, 1/4 teaspoon kosher salt, a generous amount of fresh ground pepper, and fresh oregano. Shake vigorously to combine. (Alternatively, whisk these ingredients together in a bowl.)
3 Assemble the salad: Place lettuce leaves in serving bowls or plates. Top with sliced radishes, peas, beans (if using), crumbled feta, and lemon zest. Drizzle with vinaigrette. Top with fresh ground pepper.