Spring Pea Fennel Salad

How to Make Spring Pea Fennel Salad

1. 1

   Step 1: Blanch the peas

   Bring a medium pot of water to a rolling boil and add a pinch of the kosher salt. Add the peas and cook until just tender and bright green, about 1 to 2 minutes, then immediately transfer to an ice bath to stop cooking. Drain well and set aside to remove excess water.

   For this step

   • 2 cupsshelled spring peas (fresh or thawed frozen)
   • 1/2 tspkosher salt
   
2. 2

   Step 2: Slice the fennel and radishes, chop herbs

   Trim and thinly slice the fennel bulb, reserving a few fronds for garnish, then thinly slice the radishes. Roughly chop the mint leaves and gently toss them with the drained peas, fennel, and radishes in a large bowl. The thin slices keep the salad light and add a pleasing crunch.

   For this step

   • 1 bulbfennel bulb, thinly sliced (reserve some fronds)
   • 4 countradishes, thinly sliced
   • 1/4 cupfresh mint leaves, loosely packed, chopped
   
3. 3

   Step 3: Whisk the lemon dressing

   In a small bowl, whisk together the lemon zest, lemon juice, extra-virgin olive oil, and freshly ground black pepper until emulsified. Taste and adjust seasoning, adding a little more lemon or salt if needed to brighten the flavors.

   For this step

   • 1 countlemon, zested and juiced
   • 3 tbspextra-virgin olive oil
   • 1/4 tspfreshly ground black pepper
   
4. 4

   Step 4: Toss, finish and serve

   Pour the dressing over the pea-fennel mixture and gently toss to combine, then fold in the toasted almonds and crumbled goat cheese. Let the salad rest 5 minutes to meld flavors, garnish with reserved fennel fronds and extra mint if desired, and serve at room temperature or slightly chilled.

   For this step

   • 1/4 cuptoasted sliced almonds
   • 3 ozgoat cheese, crumbled
   

1. Bring a medium pot of water to a rolling boil and add a pinch of the kosher salt. Add the peas and cook until just tender and bright green, about 1 to 2 minutes, then immediately transfer to an ice bath to stop cooking. Drain well and set aside to remove excess water.
2. Trim and thinly slice the fennel bulb, reserving a few fronds for garnish, then thinly slice the radishes. Roughly chop the mint leaves and gently toss them with the drained peas, fennel, and radishes in a large bowl. The thin slices keep the salad light and add a pleasing crunch.
3. In a small bowl, whisk together the lemon zest, lemon juice, extra-virgin olive oil, and freshly ground black pepper until emulsified. Taste and adjust seasoning, adding a little more lemon or salt if needed to brighten the flavors.
4. Pour the dressing over the pea-fennel mixture and gently toss to combine, then fold in the toasted almonds and crumbled goat cheese. Let the salad rest 5 minutes to meld flavors, garnish with reserved fennel fronds and extra mint if desired, and serve at room temperature or slightly chilled.