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Davis Bynum Menu

Pea and Radish Salad with Mint, Feta and Mizuna

Pea and Radish Salad with Mint, Feta and Mizuna

Recipe from
Davis Bynum
Pair with
Davis Bynum Virginia’s Block Sauvignon Blanc

Ingredients:

  • 2 teaspoons fennel seeds
  • 2 tablespoons fresh lime juice
  • 2 teaspoons honey
  • 1/4 cup extra-virgin olive oil
  • 3 tablespoons chopped fresh fennel frond
  • 4 cups frozen petite peas
  • 1 bunch radishes, thinly sliced
  • 1 cup crumbled Greek feta cheese
  • 3 cups fresh mizuna lettuce or pea shoots

Directions:

Heat small skillet over medium heat. Add the fennel seeds and toast until aromatic, about 2 minutes. Cool the toasted fennel seeds and grind them finely in a spice mill. Whisk lime juice, honey, and ground fennel in a small bowl. Whisk in oil and stir in fresh fennel. Season the dressing with kosher salt. Blanch the peas in a pot of boiling salted water until the peas are bright green, about 2 minutes. Plunge into ice water, and drain well. In a large bowl, combine the peas, radishes and dressing, and toss together. Lightly toss in the mizuna or pea shoots, and feta. Divide among 4 salad plates and serve.