Monday, April 2, 2012

Radish and pea salad

I had an earlier version of this up here, but this version is far superior. The scallions are excluded and replaced with pickles, which makes a huge difference.

10 oz green peaks
10-12 radishes
5 slices of bread and butter pickles
0.25 cup sour cream
2 tbsp mayo

Cook the peas and drain them. Allow to cool in cold water.

Slice the radishes and salt them. Allow to sit in the salt. Do not drain off liquid. Dice the pickle slices into small pieces.

Mix all the remaining ingredients. Allow to cool in fridge overnight. Serve at room temperature.

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