Traditional recipes

Pea and Radish Salad with Goat Cheese

Pea and Radish Salad with Goat Cheese

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  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon hazelnut oil
  • 1 tablespoon red wine vinegar
  • 1 tablespoon Dijon mustard


  • 1 cup shelled fresh peas (from about 1 pound peas in pods) or frozen peas
  • 1 cup fresh or frozen shelled edamame
  • 1 cup sugar snap peas, stringed
  • 1 tablespoon hazelnut oil
  • 1 1/2 cups pea sprouts or pea tendrils
  • 4 red radishes, trimmed, thinly sliced
  • 1 5- to 6-ounce package soft fresh goat cheese, crumbled

Recipe Preparation


  • Whisk both oils, vinegar, and mustard in small bowl to blend. Season with sea salt and freshly ground black pepper. DO AHEAD Can be made 1 day ahead. Cover and chill. Return to room temperature and rewhisk before using.


  • Cook peas, edamame, and snap peas in separate batches in large saucepan of boiling salted water until tender, about 4 minutes for fresh peas and 2 minutes for frozen peas, 4 minutes for edamame, and 1 minute for snap peas. Using slotted spoon or skimmer, transfer vegetables to large bowl of ice water to cool, then drain well and transfer to medium bowl. Drizzle hazelnut oil over; toss to coat. DO AHEAD Can be made 6 hours ahead. Cover; chill.

  • Divide pea mixture among plates. Scatter sprouts, sliced radishes, and crumbled goat cheese over. Sprinkle with freshly ground black pepper. Drizzle vinaigrette over and serve.

Nutritional Content

One serving contains: Calories (kcal) 364.3 %Calories from Fat 57.2 Fat (g) t23.3 Saturated Fat (g) 6.7 Cholesterol (mg) 16.3 Carbohydrates (g) 24.3 Dietary Fiber (g) 6.4 Total Sugars (g) 3.9 Net Carbs (g) 17.9 Protein (g) 17.2 Sodium (mg) 207.7Reviews Section

Watch the video: Arugula Salad with Goat Cheese and Pears. Salad Recipe (May 2022).