3 cups sugar snap peas, trimmed
1/2 cup shelled fresh English peas*
1/4 cup olive oil
3 tablespoons white wine vinegar
2 tablespoons chopped fresh chives
1 1/2 teaspoons Dijon mustard
3/4 teaspoon salt
1/2 teaspoon ground black pepper
2/3 cup thinly sliced fennel
1/3 cup thinly sliced radishes
1/4 cup crumbled feta cheese
1. In a large saucepan, cook peas, in batches, in boiling salted water to cover for 3 to 4 minutes or until crisp-tender. Using a slotted spoon, remove peas, and plunge into ice water to stop the cooking process; drain.
2. In a large bowl, whisk together olive oil, vinegar, chives, mustard, salt, and pepper. Add peas, fennel, and radishes, tossing to coat. Sprinkle cheese over salad. Cover and chill until ready to serve.
Note: Thawed frozen English peas may be substituted for fresh. Add during the last 30 seconds of boiling time.
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Join Paula and family for a Party at Sea aboard Royal Caribbean’s Oasis of the Seas to Labadee, Jamaica, and Cozumel (roundtrip from Ft. Lauderdale) presented by Alice Travel. We will be having special, separate events for kids on this one with Jack Deen hosting the kids program! Click here for more information, and please note that the Paula Deen cruise is only available by booking directly with Alice Travel Book now before the prices start going up on the cruise and air!
Join the Deen Family for a Book Signing at The Lady & Sons from 10 am to 12 pm.
The event is free; 350 wristbands to be distributed starting at 9 am.
Come see Paula’s live show at the Majestic Theatre in San Antonio, TX and get a heaping helping of Paula’s recipes, and some good old-fashioned fun and laughter!
Visit TicketMaster for ticketing information.
Sponsored by Springer Mountain Farms.