Originally published in Points West magazine
Good Enough to Eat: Snap Pea & Radish Salad with Feta & Lemon Vinaigrette
Recipe by Kyle Kleist, Former Center Executive Chef
Article and photo by Tera Gigot, @rootsnradishes
Prep: 5 minutes
Assembly: 10 minutes
This salad embodies that light, airy, and fresh feeling of spring with its zesty, zippy lemon vinaigrette and the crunch of fresh radishes and snap peas. It’s combined with tender mixed greens and just enough salty feta to make your tastebuds wake up along with those spring buds on the trees.
For the Salad:
- 5-6 cups greens: spinach, arugula, and rainbow chard
- 1 1/2 cups radishes, cut into half-moons or matchsticks
- 1 1/2 cups snap peas, cut into 1-inch pieces
- 3/4 cup feta
For the Lemon Vinaigrette:
- 3/4 cup fresh lemon juice
- 1/4 cup apple cider vinegar
- 1/2 cup olive oil
- 3 tbsp sugar
- 1 tsp salt
- 1/2 tsp white pepper
Make the Dressing: Place all ingredients in a Mason jar and shake vigorously until combined, or whisk ingredients together in a bowl. Vinaigrette will separate, but just shake or whisk again immediately before dressing the salad.
Make the Salad: Cut rainbow chard into 1-inch strips (or use baby chard, as pictured here) and combine with arugula and spinach, using desired amount of each. Toss greens with 1 cup radishes, 1 cup snap peas, and 1/2 cup feta, reserving the remaining ingredients to top salad.
Assemble: Lightly dress tossed salad with the vinaigrette immediately before serving, using just enough to coat the greens (save the rest for another use). Top salad with reserved radishes, snap peas, and feta. Garnish with a twisted lemon wheel, or thinly sliced lemons.