Spring Pea Salad With Horseradish And Mint Vinaigre

Name: Spring Pea Salad With Horseradish And Mint Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: for the dressing; 1/4 cup fresh horseradish, finely grated; 1 tablespoon preserved lemon rind (or fresh zest, see headnote); 1/4 cup white wine vinegar; 2 tablespoons freshly torn mint; for the salad; 1 cup (about 4 oz) snow peas, cut into diamonds(see photos); 2 cups (about 6 oz) yellow wax beans, trimmed; 8 ounces haricot vert, trimmed; 1 cup (about 4 oz) sweet green peas; 1/4 cup good quality olive oil

Servings: persons

for the dressing
1/4 cup fresh horseradish, finely grated
1 tablespoon preserved lemon rind (or fresh zest, see headnote)
1/4 cup white wine vinegar
2 tablespoons freshly torn mint
for the salad
1 cup (about 4 oz) snow peas, cut into diamonds(see photos)
2 cups (about 6 oz) yellow wax beans, trimmed
8 ounces haricot vert, trimmed
1 cup (about 4 oz) sweet green peas
1/4 cup good quality olive oil

1
For the dressing, combine the horseradish, lemon and vinegar in a small bowl. Mix well and set aside for the flavors to combine.
2
Bring a large pot of salted water to a rapid boil. Place a large bowl of ice water next to the stove. Drop the cut snow peas into the water adn cook until tender, between 1 and 2 minutes. Remove immediately to the ice water to cool. Continue with the remaining vegetables, cooking each type individually. Cook wax beans 3-4 minutes, haricot vert 2-3 minutes and sweet peas, about 3 minutes depending on how starchy they are.
3
When all the vegetables are cooked, drain completely and dry well. Place the beans in a large serving bowl, toss with the good quality olive oil and season with salt and pepper. Add the reserved horseradish dressing and fresh mint, toss well to coat the beans and serve slightly chilled or room temperature.

386

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: for the dressing, 1/4 cup fresh horseradish, finely grated, 1 tablespoon preserved lemon rind (or fresh zest, see headnote), 1/4 cup white wine vinegar, and more.

Yes, Spring Pea Salad With Horseradish And Mint Vinaigrette falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Spring Pea Salad With Horseradish And Mint Vinaigrette

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions