3 cups fresh or frozen/defrosted peas
6 radishes, trimmed and thinly sliced (about 31/2 ounces total)
3 tablespoons sherry vinegar
1 teaspoon Dijon-style mustard
1 teaspoon kosher salt
1/2 cup extra-virgin olive oil
Leaves from 1 small bunch mint (a scant 2 ounces)
1/4 teaspoon crushed red pepper flakes, or to taste
3/4 cup crumbled feta cheese
Toss together the peas and radish slices in a large bowl.
Whisk together the sherry vinegar, mustard and salt in a liquid measuring cup, then slowly whisk in the oil to form an emulsified vinaigrette. The yield is about 3/4 cup.
Pour three-quarters of the vinaigrette over the peas and radishes and toss to coat.
(At this point, if you are making the salad in advance, cover and refrigerate.)
Stack the mint leaves, then roll them lengthwise and slice into thin strips (chiffonade). Stir half of the mint into the salad along with the crushed pepper flakes. Sprinkle the salad with the feta cheese and the remaining mint. Taste, and adjust the seasoning as needed.
Serve at room temperature.
NUTRITION Per serving (using three-quarters of the dressing): 240 calories, 7 g protein, 14 g carbohydrates, 18 g fat, 5 g saturated fat, 15 mg cholesterol, 470 mg sodium, 5 g dietary fiber, 5 g sugar
Lamb Picadillo Tacos
The recipe for the boldly flavored meat filling in these tacos, with a couple of minor adjustments, comes from Pati Jinich's cookbook, "Pati's Mexican Table."
Ranchero sauce has the consistency of an enchilada sauce and the seasoning of a spicy salsa. You can substitute a pureed version of your favorite salsa or just omit this ingredient from the recipe.
MAKE AHEAD: The meat filling can be refrigerated up to 2 days in advance; reheat before serving. Adapted by Washington Post Express features editor Jennifer Barger.
3 tablespoons extra-virgin olive oil
1/4 cup chopped white or yellow onion