Monday, April 25, 2011

Creamy radish and sweet pea salad

A perfect spring meal with a slice of toast.

2 bunches of radish
1 bunch scallions
10 oz frozen petite sweet peas
sour cream
2 tbsp mayo
black pepper

Clean the veggies and chop the scallions. Slice the radishes. Mix the scallions and radish, salt heavily and mix again. Cover and keep in the fridge for at least 2 hours.

Blanche the green peas until tender. Drain and cool.

Squeeze out the salt water from the radish and scallion mix. Add the peas, the mayo, black pepper and enough sour cream to bring it to the desired creaminess. Salt to taste (remember, you poured off the salt with the radish juices).

Store in the fridge overnight before serving. Allow to equilibrate to room temperature for best flavor.

1 comment:

  1. Next time skip the scallions, add some cucumber and a little bit of thin-sliced onions instead. The scallions get kind of slimy over time.