English pea and pickled carrot salsa verde from Six Seasons: A New Way with Vegetables (page 85) by Joshua McFadden and Martha Holmberg

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Jardimc on June 21, 2022

    Absolutely delightful and fresh! Spring in a mouthful! I used pickled Bordeaux radishes I made earlier, as that is what I had on hand and they were delicious. Will definitely be making this again.

  • SheilaS on April 26, 2018

    This is a great variation on the standard peas & carrots vegetable side dish. The recipe notes suggest trying other pickled vegetables "the more the merrier" so I added some sliced peperoncini and felt they provided a needed punch to the dish.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.