Radish, Pea & Asparagus Salad w/ Mint
I think of this as my spring-time Greek salad–chunks of crunchy vegetables, spring onions, fresh herbs and feta, red wine vinegar and olive oil.
Variations:
Mix and match your vegetables
Delicious herbs that you can add to suit your taste are parsley, tarragon, chervil, chives or any combo.
Substitute 1/3 cup toasted seeds or nuts for the feta.
Serves 4
1 bunch radishes, washed, trimmed and cut into chunks
2-3 Japanese salad turnips (Hakurei turnips), washed, trimmed and cut into chunks
1 spring onion or about 1/4 cup any onion you have, chopped
4-5 asparagus spears, washed and thinly sliced on the diagonal
1 cup snap peas, strings removed and cut into thirds
Handful of mint leaves, chopped (see variations)
A little fresh or dried thyme
Salt and freshly ground black pepper, to taste
1 tablespoon red wine vinegar
2 tablespoons olive oil
2-3 ounces feta, crumbled (see variations)
Put all the ingredients, except the feta, in a bowl. Toss well, taste and adjust seasoning with vinegar and/or salt or oil. Gently toss in feta and serve.
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