Another great recipe from Earth to Table: Seasonal Recipes from an Organic Farm by Jeff Crump and Bettina Schormann, two chefs at the Canadian restaurant Ancaster Old Mill. The book is divided into seasons with recipes for corresponding produce. And since they’re in Canada, the season match up with those here in Maine- you know they’re not going to try to tell you to use tomatoes in February (damn you, Flordia!).
In rereading the recipe, I now realize that I forgot the mint in my salad. I’ve seen a lot of pea and mint combos, so it must be good. This salad is great even without the mint, so when you make yours, add mint and I’m sure it will be stellar.
For the salad:
2 cups fresh peas
2 thinly sliced radishes
1/2 small red or white onion, thinly sliced (also can use 1 large shallot)
1/2 cup fresh mint, chopped
1/4 cup crumbled feta or chevre
For the dressing:
2 tablespoons olive oil
1 tablespoon honey
1 tablespoon Dijon mustard
1 1/2 tablespoons apple cider, red, or white wine vinegar
salt and pepper
Combine all dressing ingredients but the olive oil in a small container with a lid. Shake vigorously. Add the olive oil and shake until combined. Set aside.
Combine peas, radish, and onion toss; to combine. Add your chopped mint (don’t forget!), pour dressing over salad and toss again. Garnish with crumbled feta. Serves 2.