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This simple dish contains an astonishing variety of flavors and textures.

Ingredients

• 1 cup fresh or frozen green peas
• 2 heads radicchio, about 1/2 to 3/4 pound total
• 3 red apples, skins left on, cored and cut into 1/2‐inch dice
• 1 red bell pepper, roasted, stemmed, peeled, seeded, and minced, or 1/2 cup minced canned pimento
• 1/2 cup low‐fat or non‐fat plain yogurt
• 1 heaping tablespoon prepared horseradish, or to taste
• 1 tablespoon cider, sherry, or white wine vinegar
• Salt and freshly ground black pepper to taste

Preparation

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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Source: How to Cook Everything