Skip to main content
Epicurious
Gourmet

Pea Salad

3.2

(4)

Recipe information

  • Yield

    Serves 8

Ingredients

4 cups cooked peas (4 pounds unshelled fresh peas, shelled, or two 10-ounce packages frozen peas)
3/4 cup finely chopped scallion
1/2 cup finely chopped radish
1 1/2 tablespoons minced fresh tarragon leaves or 3/4 teaspoon crumbled dried
3 tablespoons olive oil
1 1/2 tablespoons white-wine vinegar, or to taste

Preparation

  1. In a bowl toss together the peas, the scallion, the radish, the tarragon, the oil, the vinegar, and salt and pepper to taste until the salad is combined well.

TagsSaladSideVegetarianQuick & EasyPeaBean and LegumeVegetableRadishRoot VegetableTarragonHerbs & SpicesGourmetVeganPescatarianDairy FreeGluten FreeNut FreeSoy FreeNo Sugar AddedKosher
Read More
Pickle Coleslaw
Creamy, vinegary, and with lots of fresh dill.
Ensalada Rusa (Pink Potato Salad)
This Caribbean classic, made with beets for a magenta hue, looks as striking as it tastes.
Gigante Beans With Seaweed Salmoriglio
Salmoriglio is a Mediterranean sauce with herbs, garlic, and olive oil. In this version, kelp is used as the base of the sauce.
Mapo Tofu Salad
The pan-fried tofu is crispy yet pillowy, served with a punchy dressing that is made with the same bold flavors as mapo seasoning.
Fattoush Salad With Lemon-Sumac Dressing
Every salad should have pita chips.
Mint Julep
A strip of lemon zest balances this refreshing spring classic.
Charred Vegetable Ragù
This sauce is slightly magical. The texture cloaks pasta much like a traditional meat sauce does, and the flavors are deep and rich, but it’s actually vegan!
Crispy Oyster Mushroom Skewers With Bok Choy Salad
Oyster mushrooms are a strong all-rounder in the kitchen, seeming to straddle both plant and meat worlds in what they look and taste like when cooked. Here they’re coated in a marinade my mother used to use when cooking Chinese food at home—honey, soy, garlic and ginger—and roasted until golden, crisp, and juicy.