Prep 10 mins
Cook 0 mins
No egg. No mayo. Gourmet, May 1990.
- 4 cups cooked peas
- 3⁄4 cup finely chopped scallion
- 1⁄2 cup finely chopped radish
- 1 1⁄2 tablespoons minced fresh tarragon
- 3 tablespoons olive oil
- 1 1⁄2 tablespoons white wine vinegar (to taste)
- In a bowl toss together the peas, the scallion, the radish, the tarragon, the oil, the vinegar, and salt and pepper to taste until the salad is combined well.