Spring Pea Tendril Salad

Pea Tendril

The farmers markets in Seattle are truly stunning right now. We’ve been lucky enough to have loads of sunshine and higher than average temperatures for the past few months, which has led to an early abundance of bright and beautiful produce. Recently, I went to an incredible talk with Rohan Anderson, who is the author of the blog and cookbook, Whole Larder Love. The event was held in an old, rundown warehouse that was strung with Edison lights. Local oysters and clams were shucked and served on the half shell out of a wooden boat and local soda was poured before the event began. The garage doors were open wide and the rain poured down outside as Rohan spoke. He had a rustic farmer look to him as he was dressed from head to toe in denim with a mesh trucker’s hat and beard. Rohan was charismatic, charming and conveyed a thoughtful and genuine message about understanding and appreciating your food, and more specifically, growing, gathering, hunting, or fishing it as well (his tag line). One of my favorite quotes from him was, “You know what they call farmers markets in Italy? Markets. You know what they call gourmet cheese? Cheese”. His talk was motivating as well entertaining and I’d really recommend taking a look at his blog. Check out your local [farmers] market this week and make this salad. It’s springy, superb and you won’t regret it.

Makes 4 Salads


  • 2 cups English Peas, shucked from 2-3 pounds of fresh pea pods
  • 1 bunch of Radish, trimmed and shaved on a mandoline
  • 1 cup Greek Feta, crumbled
  • 4 cups Pea Tendrils or Pea Vines, washed and dried
  • 1/2 cup Fresh Dill Sprigs
  • Salt and Pepper to taste


  • 3 tablespoons Lime Juice
  • 2 teaspoons Honey
  • 1/2 cup Extra Virgin Olive Oil
  • Salt and Pepper to taste

In a small bowl, whisk the lime juice, honey and oil together. Season with salt and pepper.

In a sauce pan, boil water and cook the fresh peas for 4-5 minutes until tender. Drain the peas and immediately put them into an ice bath. Arrange the pea tendrils on four plates, and then add the radish, peas, dill, and feta. Drizzle the dressing on each plate and season with salt and pepper.

Pea Tendril


5 thoughts on “Spring Pea Tendril Salad

  1. I’ve been looking forward to checking out Belmont’s farmers market. Thursday afternoons and weekends I believe. Farmers market date?

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