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Pea Salad with Radishes and Feta Cheese

    2 teaspoons cumin seeds
    2 tablespoons fresh lime juice
    2 teaspoons honey
    1/4 cup extra-virgin olive oil
    3 tablespoons chopped fresh dill
    4 cups fresh shelled peas (from about 4 pounds peas in pods)
      or 1 pound frozen petite peas
    1 bunch radishes, trimmed, halved, thinly sliced
    1 cup crumbled feta cheese (about 4 ounces)

  Heat small skillet over medium heat. Add cumin seeds and toast until
 aromatic and slightly darker, about 2 minutes. Cool; grind finely in
 spice mill. Whisk lime juice, honey, and cumin in small bowl.
 Gradually whisk in oil; stir in dill. Season dressing with salt and
 pepper.

  Cook peas in 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 large bowl. Add
 radishes, feta, and dressing; toss. Season with salt and pepper.
 Divide salad among bowls. Serve.