Pea Salad
- 4 cups cooked peas (4 pounds unshelled fresh peas, shelled, or two 10-ounce packages frozen peas)
- 3/4 cup finely chopped scallion
- 1/2 cup finely chopped radish
- 1 1/2 tablespoons minced fresh tarragon leaves or 3/4 teaspoon crumbled dried
- 3 tablespoons olive oil
- 1 1/2 tablespoons white-wine vinegar, or to taste
- In a bowl toss together the peas, the scallion, the radish, the tarragon, the oil, the vinegar, and salt and pepper to taste until the salad is combined well.
peas, scallion, radish, tarragon, olive oil, whitewine vinegar
Taken from www.epicurious.com/recipes/food/views/pea-salad-10440 (may not work)