The Recipe

Spring Salad with Herbs, Radish, and Peas

Name: Spring Salad with Herbs, Radish, and Peas
Ingredients: Sea salt; 1 cup shelled fresh peas; 4 cups mixed fresh herb leaves such as mint, chervil, parsley, tarragon, bronze fennel, fennel fronds, or basil; 1 cup thinly sliced radish; 2 tablespoons plus 2 teaspoons extra-virgin olive oil; 1 teaspoon freshly squeezed lemon juice; 1 cup mixed organic edible flowers, such as nasturtium, marigold, or borage

COOK TIME : a few secondsPREP TIME : a few seconds

From Martha Stewart

Spring Salad with Herbs, Radish, and Peas

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Ingredients

DESCRIPTION

Top this salad, from chef Bill Telepan of Telepan restaurant in New York City, with edible flowers for a pretty dinner-party presentation and extra flavor.

INGREDIENTS

Sea salt
1 cup shelled fresh peas
4 cups mixed fresh herb leaves such as mint, chervil, parsley, tarragon, bronze fennel, fennel fronds, or basil
1 cup thinly sliced radish
2 tablespoons plus 2 teaspoons extra-virgin olive oil
1 teaspoon freshly squeezed lemon juice
1 cup mixed organic edible flowers, such as nasturtium, marigold, or borage

DIRECTIONS

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NUTRITION