Spring Pea Salad With Horseradish And Mint Vinaigrette

• for the dressing
• 1/4 cup fresh horseradish, finely grated
• 1 tablespoon preserved lemon rind (or fresh zest, see headnote)
• 1/4 cup white wine vinegar
• 2 tablespoons freshly torn mint
• for the salad
• 1 cup (about 4 oz) snow peas, cut into diamonds(see photos)
• 2 cups (about 6 oz) yellow wax beans, trimmed
• 8 ounces haricot vert, trimmed
• 1 cup (about 4 oz) sweet green peas
• 1/4 cup good quality olive oil

1. For the dressing, combine the horseradish, lemon and vinegar in a small bowl. Mix well and set aside for the flavors to combine.
2. Bring a large pot of salted water to a rapid boil. Place a large bowl of ice water next to the stove. Drop the cut snow peas into the water adn cook until tender, between 1 and 2 minutes. Remove immediately to the ice water to cool. Continue with the remaining vegetables, cooking each type individually. Cook wax beans 3-4 minutes, haricot vert 2-3 minutes and sweet peas, about 3 minutes depending on how starchy they are.
3. When all the vegetables are cooked, drain completely and dry well. Place the beans in a large serving bowl, toss with the good quality olive oil and season with salt and pepper. Add the reserved horseradish dressing and fresh mint, toss well to coat the beans and serve slightly chilled or room temperature.

dressing, fresh horseradish, lemon rind, white wine vinegar, mint, salad, snow peas, yellow wax beans, haricot vert, sweet green peas, olive oil

Taken from food52.com/recipes/10869-spring-pea-salad-with-horseradish-and-mint-vinaigrette (may not work)