Fresh pea and radish salad

  • 1-2 c freshly picked peas
  • 4 radishes, sliced paper-thin
  • 1 t fine lemon zest
  • squeeze ½ small lemon (about 2 T fresh lemon juice)
  • 1-2 T extra virgin olive oil
  • sea salt and freshly cracked pepper, to taste

Whisk oil, zest and lemon juice in a bowl until emulsified. Season. Add radishes and peas. Toss until combined, check for seasoning and serve.

Serves 4.

Note: you could also add ricotta cheese and serve over pasta. Mix the lemon zest and juice with ricotta, add a scant teaspoon of oil. Toss with radishes, peas and hot pasta (preferably gemelli or similar shape). Season.