Author Notes
Recipe from VT CSA,Graze. Great way to make all those radishes that show up in your weekly share disappear. —Judy
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Ingredients
- 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
Directions
- Salad
-
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.
-
To assemble the salad, layer the lettuce in serving bowl. Top with radishes, peas and the feta. Sprinkle with lemon zest. Drizzle with dressing.
- Lemon Oregano Vinaigrette
-
Chop oregano. Combine all ingredients in a jar and shake to combine, add salt and pepper to taste.
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