Radishes with Peas & Creme Fraiche (Click To Zoom)

Bonjour radish! Meet Monsieur pea- you two look great together!

My recipe for ‘Spring Radish & Pea Salad’ was inspired by vibrant color and the delicious combination of spicy and sweet. Peppery radishes and sweet peas are a celebration of spring when plated together. Crème fraîche binds the salad and balances the crisp vegetables with creamy tanginess. Lemon zest adds color and lemony aroma without acidity. Finish the salad with a sprinkling of dill, the happy go lucky spring herb. Though the recipe below serves 2 people generously, you can easily increase the ingredients to serve more people. The crème fraîche dressing is meant to lightly coat the vegetables, so don’t overdo it when increasing the recipe quantities.

Spring Radish & Pea Salad

1 small shallot

a splash of white wine vinegar

1/4 cup crème fraîche

juice of 1/2 lemon

1 bunch radishes, tops removed, each radish cut into 4 pieces

2 cups peas, blanched in boiling water and cooled

zest of 1 lemon

dill

Finely mince the shallot and marinate it in white wine vinegar for a moment while you prepare the other ingredients. This is done to mellow any acrid flavors. In a small bowl, stir together the crème fraîche and lemon juice. Remove the shallots from the vinegar and combine with the peas and radishes in a medium bowl. Pour the crème fraîche mixture over the vegetables and gently stir to distribute it evenly. Grate the zest of lemon over the salad. Season with salt and pepper and give it a mix. Once the salad is seasoned to your liking, sprinkle a handful of dill over the top.

This is an easygoing salad, delicious slightly chilled or at room temperature. However, the salad is best enjoyed shortly after you prepare it. I hope you enjoy this cheerful dish!