I'm reading reports from other parts of the world, especially from my friends in Russia, about being buried under piles of snow in March and thinking about how lucky I am to live in Texas. Hot summers do not bother me one bit. We could do with less humidity, but I'll take that over cold winters any day. This week is the warmest yet, with temperatures hovering around 80F, even reaching 84F yesterday - a preview of what's to come later in the spring. And. I. Love. It.
Some people are already braving the waters of the Gulf in their bikinis, but I will limit myself to burying my toes in the sand for the time being.
On hot March days the pool is tantalizingly inviting but the water is still too cold to swim. What we CAN do though is enjoy spending time on the back patio - reading, eating, listening to music. Grilling, of course. And the watermelons are finally here, nice and sweet.
One perfect accompaniment to grilled meat or fish and a perfect spring dish is this green pea salad with radishes and feta cheese. It features Russia's favorite herb - dill. The combination of the dill, radishes and the tartness of feta makes me think of okroshka, definitely the favorite spring soup and always the sign of warmer weather. Radishes are usually among the first local produce to appear in Russia after the long winter.
Of course, being a "naturalized Texan," I added a little local flavor by using lime juice in the simple vinaigrette.
Green Pea Salad with Radishes and Feta Cheese
Serves 4 as a side dish
2 cups frozen peas, defrost in microwave and cool completely
8 large radishes, thinly sliced
1/4 cup arugula
3 tablespoons finely chopped fresh dill
1 cup feta cheese, preferably fresh Bulgarian
juice of 1 large lime or 2 small limes
2 tablespoons extra virgin olive oil
salt
freshly ground black pepper
Carefully toss together peas, radishes, arugula, dill and feta. Whisk lime juice, olive oil, salt and pepper to emulsion. Use this vinaigrette to dress the salad. Serve immediately.
Comments
Post a Comment