Chopped Salad of Peas, Cucumbers, and Radishes w/ Tarragon Vinaigrette
Posted on
January 24, 2016
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Chopped Salad of Peas, Cucumbers, and Radishes w/ Tarragon Vinaigrette
2016-01-23 22:19:27
Ingredients
- 1 teaspoon Dijon mustard
- 3 tablespoons Champagne vinegar
- 1 medium shallot, finely chopped
- 1 tablespoon chopped fresh tarragon
- ¼ cup extra virgin olive oil
- salt and pepper to taste
- 3 Japanese or Persian cucumbers, cut into a large dice
- 8 radishes, cut into very thin rounds
- 3 cups sugar snap peas, strings removed and cut into thirds
- about 4 cups mixed greens
Instructions
- In a small bowl combine the mustard, vinegar, shallot, and tarragon. Slowly whisk in the olive oil pouring it in a slow steady stream until fully incorporated. Season with salt and pepper to taste.
- Toss the cucumbers, radishes, and peas together in a serving bowl with enough of the vinaigrette to coat well. Allow the flavors to combine for about 5 minutes.
- Meanwhile, chop the greens with a large knife so that they are about ½ inch pieces. Toss the greens with the cucumbers, radishes, and peas, adding more vinaigrette if necessary to coat all. Serve immediately.
Market Shopping List
- 1 shallot
- 1 bunch tarragon
- 3 Japanese or Persian cucumbers
- 1 bunch radishes
- ½ pound sugar snap peas
- mixed greens
Adapted from Bistro Cooking at Home
Adapted from Bistro Cooking at Home
Studio City Farmers Market http://studiocityfarmersmarket.com/