Spring is in the air with this lively salad of green beans, peas, radishes, and mint pesto. Of course, it should be on your rotation all summer long, too. It’s that good! The vegetables, bathed in mint pesto, are punctuated with crunchy toasted almonds, feisty feta, and fresh mint leaves. This is definitely going on my lunch menu all season long.
| Cook Time: | 209 min |
| Prep Time: | 290 min |
| Category: | Salad, Side Dish |
| Cuisine: | French, Italian |
Preparation
1. You'll need a soup or stock pot that will hold 8 cups, 2 sheet pans, and a blender (immersion or standing).
2. Toast the almonds:
3. Preheat the oven to 350°F. Spread the almonds on a baking sheet and toast in the oven for 8 to 10 minutes, or until they are fragrant. Let cool and coarsely chop or crush them.
4. Blanch the beans, snap peas, and peas:
5. Bring a large saucepan of salted water to a boil. Prepare a bowl of ice water. Add the beans to the boiling water and cook for 3 minutes. Add the sugar snap peas, and peas, let cook for 2 minutes, or until crisp-tender. (Total cooking time is 5 minutes.)
6. With a slotted spoon, transfer the vegetables to the bowl of ice water. Swish them around for about 1 minute. Drain them in a colander, and spread them on a paper towel-lined baking sheet. Pat dry.
7. Dress and serve the salad:
8. In a large bowl, toss the beans, snap peas, peas, and radishes with the oil, vinegar, salt, and pepper. Add the mint pesto and toss again.
9. Taste and add more salt, pepper, or vinegar, if you like. Transfer to a bowl or platter. Sprinkle with the almonds, feta, and mint leaves.
2. Toast the almonds:
3. Preheat the oven to 350°F. Spread the almonds on a baking sheet and toast in the oven for 8 to 10 minutes, or until they are fragrant. Let cool and coarsely chop or crush them.
4. Blanch the beans, snap peas, and peas:
5. Bring a large saucepan of salted water to a boil. Prepare a bowl of ice water. Add the beans to the boiling water and cook for 3 minutes. Add the sugar snap peas, and peas, let cook for 2 minutes, or until crisp-tender. (Total cooking time is 5 minutes.)
6. With a slotted spoon, transfer the vegetables to the bowl of ice water. Swish them around for about 1 minute. Drain them in a colander, and spread them on a paper towel-lined baking sheet. Pat dry.
7. Dress and serve the salad:
8. In a large bowl, toss the beans, snap peas, peas, and radishes with the oil, vinegar, salt, and pepper. Add the mint pesto and toss again.
9. Taste and add more salt, pepper, or vinegar, if you like. Transfer to a bowl or platter. Sprinkle with the almonds, feta, and mint leaves.
Ingredients
* 1/4 cup whole almonds with skins
* 6 ounces green beans ends trimmed
* 6 ounces sugar snap peas halved on the diagonal
* 1 1/2 cups fresh or frozen peas
* 4 radishes thinly sliced
* 1 tablespoon olive oil
* 1 1/2 tablespoons sherry vinegar or red wine vinegar
* 1/4 teaspoon salt
* 1/8 teaspoon ground black pepper
* 1/3 cup mint pesto
* 1/2 cup fresh mint leaves
* 2 ounces 1/2 cup crumbled feta, or to taste
* 6 ounces green beans ends trimmed
* 6 ounces sugar snap peas halved on the diagonal
* 1 1/2 cups fresh or frozen peas
* 4 radishes thinly sliced
* 1 tablespoon olive oil
* 1 1/2 tablespoons sherry vinegar or red wine vinegar
* 1/4 teaspoon salt
* 1/8 teaspoon ground black pepper
* 1/3 cup mint pesto
* 1/2 cup fresh mint leaves
* 2 ounces 1/2 cup crumbled feta, or to taste
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