Crunchy, zesty, and light: what else could one want in a warm-weather salad? Radishes are thinly sliced and mingle with shelled fresh peas, while feta cheese and honey provide a special salty sweetness. Pea sprouts can be found at natural-food stores and Asian markets.
Recipe information
Yield
Makes 4 to 6 servings
Ingredients
Preparation
Step 1
Heat a small skillet over medium heat. Add the cumin seeds and toast until aromatic, about 2 minutes. Cool; grind finely in spice mill. Whisk together the lime juice, honey, and cumin in a small bowl. Gradually whisk in the olive oil; stir in the dill. Season with salt and pepper.
Step 2
Cook the peas in a pot of boiling salted water until almost tender, about 5 minutes for fresh (or about 2 minutes for frozen). Drain; rinse under cold water, then drain well. Transfer to a large bowl. Add the radishes, feta, and dressing; toss. Season with salt and pepper. If using pea tendrils or sprouts, divide among bowls. Divide salad among bowls. Serve.
DO AHEAD
Step 3
The DRESSING can be made 1 day ahead. Cover and chill. Bring to room temperature.
