Crunchy Vegetable Salad with Sautéed Peas and Radishes

Name: Crunchy Vegetable Salad with Sautéed Peas and Radishes
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 4
Cuisine: Global
Ingredients: 454 grams baby artichokes (about; 142 grams cup cherry tomatoes; 237 milliliters pound fava beans, shelled; 118 milliliters 1/2 pound fresh peas, shelled; 4 servings Kosher salt; 2 Tbsps fresh lemon juice; 1 teaspoon finely grated lemon zest; 59 milliliters extra-virgin olive oil; 4 mediums radishes, quartered; 170 grams bunch watercress , tough stems discarded

You can never have too many side dish recipes, so give Crunchy Vegetable Salad with Sautéed Peas and Radishes a try. Watching your figure? This gluten free and vegan recipe has 245 calories, 10g of protein, and 14g of fat per serving. This recipe serves 4. This recipe covers 17% of your daily requirements of vitamins and minerals. A mixture of peas, kosher salt, fava beans, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes around 50 minutes.

Instructions

Bring a saucepan of water to a boil. Fill a bowl with ice water.

Ingredients you will need

Water

Equipment you will use

Sauce Pan

Bowl

Cut a slit into the base of each tomato and blanch them in the boiling water until their skins start to split, about 15 seconds. Using a slotted spoon, transfer the tomatoes to the ice water to cool, then drain and peel.

Ingredients you will need

Water

Tomato

Base

Equipment you will use

Slotted Spoon

In the same water, cook the fava beans until just tender, 2 minutes.

Ingredients you will need

Fava Beans

Water

Remove and let cool slightly, then peel. Blanch the peas until just tender, 2 minutes.

Ingredients you will need

Peas

Drain well.

In a medium bowl, whisk 3 tablespoons of the olive oil with the lemon juice and season with salt. With a paring knife, trim the artichoke stems and snap off the tough outer leaves until you reach the light green inner leaves. Using a serrated knife, cut off the top third of the artichokes. Trim the bottoms and stems.

Ingredients you will need

Lemon Juice

Artichoke

Olive Oil

Salt

Equipment you will use

Serrated Knife

Knife

Whisk

Bowl

Cut the artichokes in half lengthwise. Using a teaspoon, remove the chokes, if any. Thinly slice the artichokes lengthwise, add them to the dressing and toss to coat.

Ingredients you will need

Artichoke

Add the peeled tomatoes and the fava beans and toss again.

Ingredients you will need

Canned Whole Tomatoes

Fava Beans

In a medium skillet, heat 1 1/2 teaspoons of the olive oil.

Ingredients you will need

Olive Oil

Equipment you will use

Frying Pan

Add the radishes and cook over moderate heat, stirring occasionally, until tender, about 2 minutes.

Ingredients you will need

Radish

Add the blanched peas and cook, stirring, for 1 minute. Season with salt.

Ingredients you will need

Peas

Salt

In a medium bowl, toss the watercress with the remaining 1 1/2 teaspoons of olive oil and the lemon zest and transfer to plates. Top with the artichoke salad and the radishes and peas; serve.

Ingredients you will need

Lemon Zest