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Spring Vegetable Salad with Mint Pesto
This salad is the ultimate potluck side dish to bring to a barbecue or to serve when the family gathers for the summer holidays. Serve it with: Honey Glazed Grilled Chicken Lamb Burgers Salmon from the grill or oven—try this Grilled Salmon with Dill Butter recipe. A spoonful with warmed pita bread to serve alongside this Lamb Chop recipe would be delicious! Grill flatbreads, and put this salad on top for a terrific vegetarian supper.
- You’ll need a soup or stock pot that will hold 8 cups, 2 sheet pans, and a blender (immersion or standing).
- 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 1/2 cup crumbled feta, or to taste
- DIRECTIONS
- Toast the almonds:
- Preheat the oven to 350°F. 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.
- Blanch the beans, snap peas, and peas:
- 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 peas, let cook for 2 minutes, or until crisp-tender. (Total cooking time is 5 minutes.)
- 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.
- Dress and serve the salad:
- 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.
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