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Sweet Pea and Radish Salad with Hard-Boiled Eggs and Maple Vinaigrette Recipe

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4.1 from 42 reviews

A vibrant and refreshing Sweet Pea and Radish Salad featuring tender blanched peas, crunchy radishes, and chopped hard-boiled eggs, all tossed in a tangy and slightly sweet Dijon-horseradish dressing. Perfect as a light lunch or a colorful side dish.

  • Total Time: 22 minutes
  • Yield: 5 servings

Ingredients

Salad Ingredients

  • 3 Steamed Hard Boiled Eggs, chopped small
  • 4 cups (283 grams) Sweet Green Peas (fresh or frozen)
  • 1 cup (160 grams) Radishes, sliced thin (about one bunch)
  • 1/2 cup (15 grams) Chives, chopped thin or 2-3 scallions, green parts only
  • Pea Shoots, Microgreens, or Bibb Lettuce (optional for serving)

Dressing Ingredients

  • 3 tablespoons Extra Virgin Olive Oil
  • 1 tablespoon Water (plus more to thin as needed)
  • 1 1/2 teaspoons Maple Syrup
  • 1 tablespoon Apple Cider Vinegar
  • 1 tablespoon Dijon Mustard
  • 2 teaspoons Prepared Horseradish (or more dijon mustard or horseradish mustard; add another tsp for more spice)
  • 1/2 teaspoon Fine Sea Salt

Instructions

  1. Make an Ice Bath: In a medium bowl large enough to hold a small colander or mesh strainer, add 2 cups of ice and 3-4 cups of water. Set aside to chill.
  2. Prepare the Peas: Bring a small saucepan of water to a boil. Blanch the peas by plunging them into the boiling water—fresh peas for 2 minutes, frozen peas for 30 seconds. Drain the peas into the small colander or strainer, then immediately submerge the colander into the ice water bath to halt cooking and preserve color and texture.
  3. Cool and Refrigerate: Remove the peas from the ice bath, drain well, then transfer to a medium mixing bowl. Place the bowl in the refrigerator while preparing the remaining ingredients to keep peas crisp and cold.
  4. Prepare the Dressing: In a lidded jar, combine the extra virgin olive oil, water, maple syrup, apple cider vinegar, horseradish, Dijon mustard, and fine sea salt. Shake vigorously until the dressing emulsifies into a smooth mixture.
  5. Assemble the Salad: To the chilled peas in the mixing bowl, add the sliced radishes, chopped hard-boiled eggs, and chopped chives or scallion greens. Pour the dressing over the salad according to your taste preference. Add a few twists of fresh ground black pepper, then toss everything gently to combine and coat all ingredients evenly.
  6. Garnish and Serve: Scatter pea shoots, microgreens, or arrange the salad over a bed of bibb lettuce if desired. Garnish with chive flowers if available for a delicate floral note. Refrigerate the salad for at least one hour to allow flavors to meld before serving.
  7. Storage: Store leftover salad in a lidded container in the refrigerator for up to three days to maintain freshness and flavor.

Notes

  • Use fresh peas if available for the sweetest flavor; frozen peas work well too and save prep time.
  • Adjust the amount of horseradish or Dijon mustard in the dressing to control the level of spiciness.
  • The salad can be served immediately but tastes best after chilling for at least one hour to allow flavors to integrate.
  • Adding pea shoots or microgreens is optional but adds texture and a fresh, green flavor.
  • Chive flowers make a beautiful and edible garnish, but are optional.
  • Author: ELLA
  • Prep Time: 10 minutes
  • Cook Time: 5 minutes
  • Category: Salad
  • Method: Blanching
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://ellarecipe.com/sweet-pea-and-radish-salad-with-hard-boiled-eggs-and-maple-vinaigrette-recipe-2/