Fresh Pea, Radish and Goat Cheese Salad
Servings 8
Ingredients
- 1 pound 4 cups fresh or frozen peas
- ▢1 1/2 teaspoons Kosher salt
- ▢4 tablespoons olive oil
- ▢1/4 to 1/2 sliced red onion about 1/4 small onion
- ▢1/4 teaspoon Aleppo pepper
- ▢2 tablespoons white wine vinegar
- ▢3-4 radishes thinly sliced
- ▢1/4 cup packed cup mint leaves chopped
- ▢1/4 cup chopped chives
- ▢3 oz goat cheese crumbled
- 3 or 4 slices turkey bacon chopped
Notes
- Make the Dressing: Combine the olive oil aleppo pepper and vinegar and set aside
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Boil the peas: Bring a small pot of water to a boil. Add 1 1/2 teaspoons of salt, and add the peas. Cook for about 5 minutes until the peas are bright green and still have a little bite to them. You don’t want mushy, wrinkled, army green peas. You want bright green, firm but tender peas.
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Drain the peas: Shut off the heat and drain the peas.
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Brown the Bacon: In a medium skillet or microwave brown the bacon.Stir Remove from heat and cool. Add the sliced radishes, onion and drained peas. Fold in the fresh mint and chives. Crumble goat cheese over the peas. Taste. Add more salt or pepper to your liking.