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Pea Salad Recipe

Serves 8.

INGREDIENTS

  • 4 cups cooked peas (4 pounds unshelled fresh peas, shelled, or two
  •  10-ounce packages frozen peas)
  • 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

    DIRECTIONS

    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.

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    • This entry was posted by by on Sunday, December 23rd, 2007 at 8:00 am and is filed under Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

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