Pea, Radish & Mint Salad with Tarragon Aioli


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.

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