Spring Pea Salad

Name: Spring Pea Salad
Ingredients: 1 , garlic clove, peeled; 2 tablespoons plus 1 teaspoon, lemon juice, divided; 4 ounces, sugar snap peas, strings removed, cut on bias into ½-inch pieces; 1/2 teaspoon plus pinch, table salt, divided, plus salt for blanching; 9 ounces shell-on, English peas, shelled (about ¾ cup); 5 tablespoons, extra-virgin olive oil, divided; 1/4 cup plain, Greek yogurt; 2 teaspoons, Dijon mustard; 1/4 teaspoon, pepper; 2 ounces (2 cups), baby arugula; 4 ounces, snow peas, strings removed, sliced thin on bias; 4 , radishes, trimmed, halved, and sliced into thin half-moons; 1/3 cup fresh, mint leaves, torn if large

Main Courses
Side Dishes
Vegetables
Salads
Easter

By Annie Petito ･ Appears in Cook's Illustrated March/April 2020

A trio of sweet peas, each treated differently, turns this salad into a showpiece.

SERVES 4 to 6

TIME 40 minutes

Why This Recipe Works

Want more? Read the whole story

This is a members' feature.