Pea Salad

Slightly adapted from a recipe on  Gourmet | May 1990

This is delightful.

Serves 8

4 cups peas (4 pounds unshelled fresh peas, shelled, & cooked) or two 10-ounce packages frozen peas, thawed
3/4 cup finely chopped scallion
1/2 cup finely chopped radish
1  1/2 tablespoons minced fresh tarragon leaves or 3/4 teaspoon crumbled dried
3 tablespoons olive oil
1  1/2 tablespoons white-wine vinegar, or to taste

In a bowl toss together the peas, the scallion, the radish, the tarragon, the oil, the vinegar, and salt and pepper to taste until the salad is combined well.

Published in: on March 16, 2013 at 11:03 am  Comments (1)  

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  1. […] Course: Ham with Sweet Hot Mustard (3 lbs) Karen’s Famous Deviled Eggs Pea Salad Aunt Kristin’s Tabbouli with Yogurt Sauce (half recipe) Scalloped Potatoes (4 med potatoes) […]

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