Every Spring when the first really warm and sunny day hits we set up a table with tablecloth, good China and silverware. We put it right under the big black cherry tree and throw an elegant picnic. Pickled beets, radishes, asparagus all along side cold roast chicken, cold beer, wine, this salad and some crusty bread. It makes for a lovely afternoon. - thirschfeld —thirschfeld
Test Kitchen Notes
This is marvelous. I confess I was tempted to blanch the peas for a few seconds, but I didn't, and I am oh-so-glad; their sweetness is astounding against the creamy backdrop of the dressing and the zing of the herbs. I didn't have chervil, so I used tarragon (because that's what Food Lovers' Companion said to substitute). My strainer was perhaps a little finer than would have been optimal, thus it was a bit of a job to rice the eggs through it, but it worked well. A note: When I tried this just after I combined everything, my thought was, "Hmm. That's OK." But 20 minutes later, after I'd cooked my shrimp and sliced my tomatoes, it was absolutely astounding. I wouldn't change a thing (except maybe add more tarragon). - Kayb —The Editors
fresh lemon juice
shelled fresh peas
Marcona almonds, chopped
hard boiled eggs
kosher salt and fresh ground pepper
small French breakfast radishes, sliced thin
In This Recipe
Combine the sour cream, cream, lemon juice and horseradish in a large mixing bowl and combine.
Add the peas, herbs, Marcona almonds and season with pinch of salt and pepper. Taste and adjust the seasoning if necessary.
Place a coarse strainer over the mixing bowl and push the eggs through the strainer with a spatula and gently stir them into the peas. Place the salad in a bowl and garnish with the radishes.