Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

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

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.1 from 50 reviews

A refreshing and vibrant Sweet Pea and Radish Salad featuring blanched sweet green peas, crisp radishes, and chopped hard-boiled eggs tossed in a tangy maple-horseradish Dijon dressing. Perfect as a light meal or a side dish, this salad is garnished with fresh chives and optional microgreens for added freshness and texture.

  • Total Time: 22 minutes
  • Yield: 5 servings

Ingredients

Salad Ingredients

  • 3 Steamed Hard Boiled Eggs, chopped small
  • 4 cups (283 grams) Sweet Green Peas
  • 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 (see note)
  • 2 teaspoons Prepared Horseradish (or substitute with additional Dijon mustard or horseradish mustard; add extra tsp for more spice)
  • 1/2 teaspoon Fine Sea Salt

Instructions

  1. Make an Ice Bath: In a medium bowl large enough for a small colander or mesh strainer, combine 2 cups of ice and 3-4 cups of water; set aside to chill peas after blanching.
  2. Prepare the Peas: Bring a small saucepan of water to a boil. Add the peas to the boiling water—blanch fresh peas for 2 minutes or frozen peas for 30 seconds without waiting for the water to boil again. Drain peas into the colander and immediately place it in the ice bath to stop cooking. Once cooled, transfer peas to a mixing bowl and refrigerate.
  3. Make the Dressing: In a lidded jar, combine olive oil, water, maple syrup, apple cider vinegar, Dijon mustard, prepared horseradish, and fine sea salt. Shake vigorously until the dressing is well emulsified.
  4. Assemble the Salad: To the chilled bowl of peas, add sliced radishes, chopped hard-boiled eggs, and chopped chives or scallion greens. Pour the dressing over the salad to taste, add freshly ground black pepper, and gently toss all ingredients together.
  5. Garnish and Chill: Scatter pea shoots or microgreens over the top, or arrange the salad on a bed of bibb lettuce leaves. Optionally garnish with chive flowers. Refrigerate for at least one hour before serving to allow flavors to meld.
  6. Storage: Store any leftovers in a lidded container in the refrigerator for up to three days.

Notes

  • For a spicier dressing, increase the horseradish quantity or substitute with horseradish mustard as preferred.
  • If you do not have prepared horseradish, you can use additional Dijon mustard for flavor.
  • Using fresh peas will require a slightly longer blanching time compared to frozen peas.
  • Serving on a bed of bibb lettuce or garnishing with edible chive flowers adds an elegant touch to presentation.
  • 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/