Spring Vegetable Salad with Mint Pesto
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Category
Side Dish
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Cusine
American
What do you need?
How to make?
Ingredients
1/4 cup whole almonds with skins
6 ounces green beans, ends trimmed
6 ounces sugar snap peas, halved on the diagonal
1 1/2 cups fresh or frozen peas
4 radishes, thinly sliced
1 tablespoon olive oil
1 1/2 tablespoons sherry vinegar or red wine vinegar
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1/3 cup mint pesto
1/2 cup fresh mint leaves
2 ounces crumbled feta, or to taste
Directions
Preheat the oven to 350ºF. Spread the almonds on a baking sheet and toast in the oven for 8 to 10 minutes, or until they are fragrant. Let cool and coarsely chop or crush them.
Bring a large saucepan of salted water to a boil. Prepare a bowl of ice water. Add the beans to the boiling water and cook for 3 minutes. Add the sugar snap peas, and let peas cook for 2 minutes, or until crisp tender.
With a slotted spoon, transfer the vegetables to the bowl of ice water. Swish them around for about 1 minute. Drain them in a colander, and spread them on a paper towel-lined baking sheet. Pat dry.
In a large bowl, toss the beans, snap peas, peas, and radishes with the oil, vinegar, salt, and pepper. Add the mint pesto and toss again.
Taste and add more salt, pepper, or vinegar, if you like. Transfer to a bowl or platter. Sprinkle with the almonds, feta, and mint leaves.