Graze Radish and Pea Salad with Lemon Oregano Vinaigrette

July  7, 2013
4 Ratings
  • Serves 4
Author Notes

Recipe from VT CSA,Graze. Great way to make all those radishes that show up in your weekly share disappear. —Judy

What You'll Need
  • Salad
  • 1 bunch Butter Or Boston Lettuce
  • 1 bunch Radishes
  • 2 cups Fresh or frozen peas
  • 1/2 cup Crumbled feta
  • 1 Lemon zest
  • Lemon Oregano Vinaigrette
  • 4 tablespoons Olive oil
  • 2 tablespoons Fresh lemon juice
  • 2 tablespoons White wine vinegar
  • 1-2 tablespoons Fresh oregano
  • Salt and pepper
  1. Salad
  2. Wash and dry lettuce; chop into bite sized pieces. Wash and thinly slice radishes. If peas are frozen, thaw in a cup of warm water. If peas are fresh, toss in boiling water for 3 minutes, until tender. Zest the lemon.
  3. To assemble the salad, layer the lettuce in serving bowl. Top with radishes, peas and the feta. Sprinkle with lemon zest. Drizzle with dressing.
  1. Lemon Oregano Vinaigrette
  2. Chop oregano. Combine all ingredients in a jar and shake to combine, add salt and pepper to taste.

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