Provider Farm

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Radish and Pea Salad with Lemon Oregano Vinaigrette

A bright simple salad that tastes like spring
  • 1 Lettuce head 
  • 1 bunch radishes 
  • Fresh peas (about 2 cups for a large salad) 
  • Crumbled feta 
  • 1 lemon (for zest and juice) 

For the vinaigrette 

  • 4 tablespoons olive oil 
  • 2 tablespoons fresh lemon juice 
  • 2 tablespoons white wine or apple cider vinegar 
  • 1 tsp honey
  • 1/4 teaspoon kosher salt 
  • Fresh ground pepper 
  • Several sprigs fresh oregano (or substitute about 1 teaspoon dried)

Prepare the vegetables: Wash and dry the lettuce; tear it into bite-sized pieces. Wash the radishes, and thinly slice them. If the peas are fresh, boil some water, add the peas and boil them for about 3 to 4 minutes, until tender and bright green; remove and rinse with cold water. Zest the lemon. Make the vinaigrette: Chop the fresh oregano. In a canning jar, add 4 tablespoons olive oil, 2 tablespoons fresh lemon juice, 2 tablespoons white wine or cider vinegar, 1 tsp honey, 1/4 teaspoon kosher salt, a generous amount of fresh ground pepper, and fresh oregano. Shake vigorously to combine. (Alternatively, whisk these ingredients together in a bowl.) Assemble the salad: Place lettuce leaves in serving bowls or plates. Top with sliced radishes, peas, crumbled feta, and lemon zest. Drizzle with vinaigrette. Top with fresh ground pepper.

Serves 2-4
Adapted from