This salad is the ultimate potluck side dish to bring to a barbecue or to serve when the family gathers for the summer holidays. Serve it with:
Honey Glazed Grilled Chicken
Lamb Burgers
Salmon from the grill or oven—try this Grilled Salmon with Dill Butter recipe.
A spoonful with warmed pita bread to serve alongside this Lamb Chop recipe would be delicious!
Grill flatbreads, and put this salad on top for a terrific vegetarian supper.
You'll need a soup or stock pot that will hold 8 cups, 2 sheet pans, and a blender (immersion or standing).
Ingredients
INGREDIENTS
1/4cupwhole almonds with skins
6ouncesgreen beansends trimmed
6ouncessugar snap peashalved on the diagonal
1 1/2cupsfresh or frozen peas
4radishesthinly sliced
1tablespoonolive oil
1 1/2tablespoonssherry vinegar or red wine vinegar
1/4teaspoonsalt
1/8teaspoonground black pepper
1/3cupmint pesto
1/2cupfresh mint leaves
2ounces1/2 cup crumbled feta, or to taste
Instructions
DIRECTIONS
Toast the almonds:
Preheat the oven to 350°F. Spread the almonds on a baking sheet and toast in the oven for 8 to 10 minutes, or until they are fragrant. Let cool and coarsely chop or crush them.
Blanch the beans, snap peas, and peas:
Bring a large saucepan of salted water to a boil. Prepare a bowl of ice water. Add the beans to the boiling water and cook for 3 minutes. Add the sugar snap peas, and peas, let cook for 2 minutes, or until crisp-tender. (Total cooking time is 5 minutes.)
With a slotted spoon, transfer the vegetables to the bowl of ice water. Swish them around for about 1 minute. Drain them in a colander, and spread them on a paper towel-lined baking sheet. Pat dry.
Dress and serve the salad:
In a large bowl, toss the beans, snap peas, peas, and radishes with the oil, vinegar, salt, and pepper. Add the mint pesto and toss again.
Taste and add more salt, pepper, or vinegar, if you like. Transfer to a bowl or platter. Sprinkle with the almonds, feta, and mint leaves.
Nutrition is calculated automatically and should be used as an estimate