Makes 4 side-dish servings
Start to finish: 30 min
1 teaspoon finely chopped shallots
¼ cup white wine vinegar
3 tablespoons extra-virgin olive oil
1 tablespoon honey
2 teaspoons whole-grain mustard
¾ teaspoon kosher salt
⅛ teaspoon freshly ground black pepper
Spring Chopped Salad
1 cup fresh English peas
1 cup trimmed and sliced snap peas
1 cup loosely packed flat-leaf parsley leaves, coarsely chopped
1 cup celery leaves (from about 1 large bunch)
4 celery stalks, trimmed and sliced on the bias (about 2 cups)
3 large or 5 small radishes, trimmed and thinly sliced
Salt and freshly ground black pepper
1 watermelon radish, trimmed and thinly sliced (optional)
1. Make the dressing: In a small bowl or glass measuring cup, combine the shallots with the vinegar. Set aside to let the shallots macerate in the vinegar for 15 minutes.
2. Make the salad: Meanwhile, prepare an ice-water bath. Bring a small pot of water to a boil. Add the English peas and cook until the color is just set, about 30 seconds. Using a slotted spoon, transfer the peas to the ice-water bath. Once cool, drain and set aside.
3. Add the olive oil, honey, mustard, salt and black pepper to the vinegar-shallot mixture and whisk until well combined. Set the dressing aside.
4. In a medium salad bowl, combine the English peas with the snap peas, parsley leaves, celery leaves, celery stalks and radishes. Toss the salad with the reserved vinaigrette, then season to taste with salt and pepper. Garnish the salad with the watermelon radish, if using, and serve immediately.