Start by bringing a medium pot of water to a boil. Add a generous pinch of Kosher salt to the water to enhance the flavor of the peas. While you wait, fill a large bowl with ice water to prepare for shocking the peas after blanching.
Once the water is boiling, add the peas. If you’re using frozen peas, they’ll only need about 1 minute to blanch; fresh peas will take approximately 2 to 3 minutes. Stir gently to ensure even cooking, watching for that vibrant green color to develop.
As soon as the peas are bright green, quickly drain them and transfer them to the bowl of ice water. This stops the cooking process, helping to maintain their color and crisp texture. Let them sit for just a minute or two, then drain again.
Next, measure out 1/2 cup of the cooked peas and place them in a blender or mini food processor. This will form the base of your creamy dressing.
Add the dill, mint, yogurt, a pinch of salt, and a few cracks of fresh black pepper to the blender. These ingredients will blend together to create a luscious dressing that will coat the salad.
Now, zest the entire lemon into the blender. Make sure to avoid the bitter white pith and just get the bright yellow zest. After zesting, cut the lemon in half and squeeze in the juice from one half. Blend everything until it becomes smooth and creamy. Taste your dressing and adjust with more lemon juice, salt, or pepper as desired.
In a large serving bowl, combine the remaining drained peas with the minced shallot. Drizzle your freshly made dressing over the top to taste, tossing gently to coat all the peas evenly.
Garnish your beautiful Pea Salad with crumbled feta, thinly sliced radishes, and extra herbs for flair. The visual appeal is just as important as the taste!
Serve your salad immediately while it’s fresh and vibrant. This Pea Salad is best enjoyed right away, but it can also be refrigerated for a short time if needed.
