Serves 6 as a side; 4 as a main
For the salad
1 pound fresh or frozen peas, blanched
6 to 7 radishes, sliced paper thin
1 cup pea shoots
2 handfuls shredded fresh mint
1⁄2 lemon, zested
Salt and pepper, to taste
For the dressing
1 clove garlic, finely minced
1⁄3 cup mayonnaise
1 tablespoon fresh lemon juice
1 tablespoon extra-virgin olive oil
1 tablespoon fresh tarragon, chopped
Salt, to taste
To make the dressing, whisk together the garlic, mayo, lemon juice and olive oil. Fold in the tarragon, add salt to taste and refrigerate for 1 hour. When ready to serve, toss with the salad ingredients and add salt and pepper to taste.
