This simple dish contains an astonishing variety of flavors and textures.
Ingredients
1 cup of Fresh or frozen green peas
1
cup of
Fresh or frozen green peas
2 pounds of Heads radicchio, about 1/ to 3/4 total
2
pounds of
Heads radicchio, about 1/ to 3/4 total
3 Red apples, skins left on, cored and cut into 1/2‐inch dice
3
Red apples, skins left on, cored and cut into 1/2‐inch dice
1 can of Red bell pepper, roasted, stemmed, peeled, seeded, and minced, or /2 cup minced ned pimento
1
can of
Red bell pepper, roasted, stemmed, peeled, seeded, and minced, or /2 cup minced ned pimento
1/2 cup of Low‐fat or non‐fat plain yogurt
1/2
cup of
Low‐fat or non‐fat plain yogurt
1 tablespoon of Heaping prepared horseradish, or to taste
1
tablespoon of
Heaping prepared horseradish, or to taste
1 tablespoon of Cider, sherry, or white wine vinegar
1
tablespoon of
Cider, sherry, or white wine vinegar
Salt and freshly ground black pepper to taste
Salt and freshly ground black pepper to taste
Preparation Instructions
If the peas are frozen, defrost them in cold water to cover while you prepare the other ingredients.
Wash and dry the radicchio; tear leaves into small pieces. Toss in a bowl with the apples and red pepper. Boil the peas (whether thawed or fresh) in salted water for 1 minute. Drain and rinse in cold water.
Toss three quarters of the peas with the salad. Combine the yogurt, horseradish, vinegar, salt, and pepper in a blender or bowl and blend or whisk until smooth. Taste and correct seasoning, then dress the salad. Garnish with the reserved peas.
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