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Minted Pea & Radish Salad

From Our Kitchen


1 cup water
1 tsp. salt
2 cups shelled peas
1 cup radishes, thinly sliced
3 Tbsp. scallions, thinly sliced
½ cup celery, chopped
1 tsp. fresh mint, finely chopped
1 Tbsp. mayonnaise
2 Tbsp. sour cream
Dash freshly ground pepper


Place the water and salt in a 2-quart saucepan and bring to a boil. Add the peas and cook them until they are barely tender (about 4 minutes for fresh peas). Immediately run cold water over the peas to stop the cooking. Drain the peas very well.

Mix the peas, radishes, scallions, celery, and mint. Chill for at least 1 hour. Just before serving, stir in the mayonnaise, sour cream, and pepper. Serve on a bed of lettuce surrounded by wedges of tomato or hard-boiled eggs, if desired.