Spring Peas Recipe
with Shaved Root Vegetables Pickled Radish and Blood Orange Vinaigrette
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Ingredients
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Fresh Ingredients
Method
Preparation Steps
- 1
Prepare the Vinaigrette
In a small bowl, whisk together the blood orange juice, blood orange zest, olive oil, salt, and black pepper until well combined.
- 2
Cook the Peas
In a pot of boiling salted water, blanch the fresh spring peas for 2-3 minutes until bright green and tender. Drain and set aside.
- 3
Assemble the Salad
In a large bowl, combine the blanched peas, shaved carrots, and sliced radishes. Drizzle with the blood orange vinaigrette and toss gently to combine.
- 4
Serve
Divide the salad among serving plates and enjoy your vibrant spring peas with the tangy pickled radish and blood orange vinaigrette.
