Ingredients

　　4 cups cooked peas (4 pounds unshelled fresh peas, shelled, or two 10-ounce packages frozen peas)

　　3/4 cup finely chopped scallion

　　1/2 cup finely chopped radish

　　1 1/2 tablespoons minced fresh tarragon leaves or 3/4 teaspoon crumbled dried

　　3 tablespoons olive oil

　　1 1/2 tablespoons white-wine vinegar, or 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.