Three-Pea Salad with Meyer Lemon Vinaigrette Recipe | Vegetarian Times Skip to main content

Three-Pea Salad with Meyer Lemon Vinaigrette

The trick to a successful vinaigrette, says Annie Somerville, is to start with the acidic ingredient and mix everything with that before adding the oil. She also favors an oil-to-acid ratio of 2:1, rather than the traditional (and heavier) 3:1 ratio. Meyer lemons make this dressing extra-special, but regular lemons work well too.


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3 Tbs. Meyer lemon juice
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2 tsp. minced Meyer lemon zest
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½ tsp salt
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6 Tbs. extra virgin olive oil

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2 cups shelled fresh or frozen garden peas
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2 cups sugar snap peas, cut into ¾-inch lengths
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12 radishes, thinly sliced (1½ cups)
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3 small carrots, thinly sliced (1 cup)
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2 cups pea shoots or baby arugula


1. To make Vinaigrette: Whisk together lemon juice, zest, and salt. Slowly pour in oil, and whisk until dressing is emulsified.

2. To make Salad: Have large bowl of ice water ready. Bring large pot of salted water to a boil. Add peas and sugar snap peas, and boil 1 minute. Drain, and immediately dunk vegetables in ice-water bath. Drain well, and transfer to large bowl.

3. Add radishes and carrots to peas mixture; toss with 1/4 cup Vinaigrette (reserve remaining Vinaigrette for another use). Gently stir in pea shoots.

Nutrition Information: 

4 g
Total Fat: 
7 g
Saturated Fat: 
1 g
14 g
0 mg
77 mg
5 g
6 g
Serves 6

Comments on this Recipe

I made this salad using regular lemons, omitting the radishes, and using pea shoots. Crunchy and just enough lemon to give it some zing. We loved it!