Recipes

Chopped Salad of Peas, Cucumbers, and Radishes w/ Tarragon Vinaigrette

Chopped Salad of Peas, Cucumbers, and Radishes w/ Tarragon Vinaigrette
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Ingredients
  1. 1 teaspoon Dijon mustard
  2. 3 tablespoons Champagne vinegar
  3. 1 medium shallot, finely chopped
  4. 1 tablespoon chopped fresh tarragon
  5. ¼ cup extra virgin olive oil
  6. salt and pepper to taste
  7. 3 Japanese or Persian cucumbers, cut into a large dice
  8. 8 radishes, cut into very thin rounds
  9. 3 cups sugar snap peas, strings removed and cut into thirds
  10. about 4 cups mixed greens
Instructions
  1. 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.
  2. 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.
  3. 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. 1 shallot
  2. 1 bunch tarragon
  3. 3 Japanese or Persian cucumbers
  4. 1 bunch radishes
  5. ½ pound sugar snap peas
  6. mixed greens
Adapted from Bistro Cooking at Home
Adapted from Bistro Cooking at Home
Studio City Farmers Market http://studiocityfarmersmarket.com/