New This Month

Spring Salad with Herbs, Radish, and Peas

Top this salad, from chef Bill Telepan of Telepan restaurant in New York City, with edible flowers for a pretty dinner-party presentation and extra flavor.

Source: The Martha Stewart Show, March 2012


  • Sea salt
  • 1 cup shelled fresh peas
  • 4 cups mixed fresh herb leaves such as mint, chervil, parsley, tarragon, bronze fennel, fennel fronds, or basil
  • 1 cup thinly sliced radish
  • 2 tablespoons plus 2 teaspoons extra-virgin olive oil
  • 1 teaspoon freshly squeezed lemon juice
  • 1 cup mixed organic edible flowers, such as nasturtium, marigold, or borage


  1. Bring a large pot of salted water to a boil over high heat. Meanwhile, prepare an ice-water bath. Add peas to boiling water and cook until tender, 2 to 4 minutes. Drain and transfer to ice-water bath until chilled, about 2 minutes. Drain and set aside.

  2. Place herbs, radishes, and peas in a large bowl; drizzle with olive oil and lemon juice. Season with salt and gently toss to combine. Divide evenly among 4 bowls and top with flowers. Serve immediately.

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