Spring Pea Radish & Sorrel Salad

Serves 6


2 bunches radishes, trimmed, stems removed and sliced thin
2 cups fresh spring peas, shelled and blanched (plunged in an ice bath)
2 red spring onions, sliced thin
2 cup sorrel leaves, stems removed, sliced thin (chifonade)
¼ cup lemon juice
¼ cup olive oil
1 teaspoon salt
1 teaspoon black pepper


Toss together all ingredients in a bowl and chill.