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| Minty and bright |
While we wait for fresh peas from the local farms, I found this recipe to adapt to work with frozen baby peas.
A vinaigrette of oil and red wine vinegar elevates the dish from being a common side veg.
And the radishes are crunchy and offer a nice color contrast.
Frozen peas can actually be quite good, if you look for sweet baby peas.
No mint in the stores, due to the pandemic, and it is too early for mint from the garden, so I used dried mint and it was surprisingly good.
---Barbara
Green Peas with Mint and Radishes
(adapted from Southern Cast Iron)
Serves 4
1 13-ounce bag of frozen baby sweet peas (or 3 cups fresh)
6 radishes, very thinly sliced (about 1/2 cup)
1/3 cup chopped fresh mint (2 -3 T. dried)
For the vinaigrette:
2 T. olive oil
1.5 T. red wine vinegar
1/2 t. sugar
1/4 t. salt
1/4 t. freshly ground black pepper
Microwave the peas. About 6 minutes on high, if frozen.
To stop the cooking and keep the peas bright green, spread them out in one single layer on a baking sheet and put them in the freezer. Alternatively, you can plunge the peas into an ice bath, and then drain well.
Whisk together the vinaigrette in the bottom of your serving bowl. Be sure it is well blended.
Add the peas, chopped mint, sliced radishes, and stir well to coat.
Let stand for 15 minutes before serving to develop the flavors of the mint and the vinaigrette.