1 Stock Pot Soup or Stock pot that will hold 8 cups
2 Sheet Pan
1 Blender (immersion or standing)
Ingredients
¼cupwhole almonds with skins
6ozgreen beansends trimmed
6ozsugar snap peashalved on the diagonal
1 ½cuppeasfresh or frozen
4radishesthinly sliced
1tbspolive oil
1 ½tbspsherry vinegaror red wine vinegar
¼tspsalt
⅛tspblack pepperground
⅓cupmint pesto
½cupfresh mint leaves
2ozfetacrumbled feta, or to taste
Instructions
Toast the almonds:
Preheat the oven to 350°F. Spread the almonds on a baking sheet and toast in the oven for 8 to 10 minutes, or until they are fragrant. Let cool and coarsely chop or crush them.
Blanch the beans, snap peas, and peas:
Bring a large saucepan of salted water to a boil. Prepare a bowl of ice water. Add the beans to the boiling water and cook for 3 minutes. Add the sugar snap peas, and peas, let cook for 2 minutes, or until crisp-tender. (Total cooking time is 5 minutes.)
With a slotted spoon, transfer the vegetables to the bowl of ice water. Swish them around for about 1 minute. Drain them in a colander, and spread them on a paper towel-lined baking sheet. Pat dry.
Dress and serve the salad:
In a large bowl, toss the beans, snap peas, peas, and radishes with the oil, vinegar, salt, and pepper. Add the mint pesto and toss again.
Taste and add more salt, pepper, or vinegar, if you like. Transfer to a bowl or platter. Sprinkle with the almonds, feta, and mint leaves.