Pea Salad With Basil And Pea Shoots
Serves: 5
Ewell Douglas
1 January 1970
Based on User reviews:
43
Spice
52
Sweetness
42
Sourness
36
mins
Prep time (avg)
5
Difficulty
Ingredients:
4 tbsps
Dijon Mustard4 tbsps
Lemon Juice (fresh)1 cup
Sherry Vinegar1 tbsp
Capers2 tsps
Brine (caper)2 cup
Extra-Virgin Olive Oil1 cup
Pea (shelled)Directions:
1
This is a simple recipe made so much better with a few simple details
2
The sugar in the cooking water and on the peas themselves add freshness
3
I like to use superfine sugar because it dissolves easily
4
The basil and pea shoots add a grassy, fresh flavor that makes the peas taste more like peas! In a medium bowl, whisk together the Dijon mustard, lemon juice and sherry vinegar
5
Add the capers, caper brine and a pinch of salt and pepper, to taste
6
Slowly whisk in the olive oil and add the tarragon
7
Taste and reseason, only if needed
8
Set aside
9
Prepare an ice bath
10
Fill a large bowl halfway with ice cubes and add some cold water
11
Put a colander squarely inside the ice bath
12
The colander will keep you from having to pick the peas out from amongst the ice cubes in the ice bath
13
Bring a large pot of water to a boil over medium heat
14
Add salt until the water tastes like seawater, then add a generous pinch of sugar
15
Add the snow peas and cook until they are bright green and tender, about 1 to 2 minutes
16
Remove the peas from the water with a strainer and transfer them to the colander inside the ice bath
17
Allow them to sit until cooled
18
Drain on a kitchen towel-lined plate
19
Bring the water back up to a boil and add the shelled peas
20
Cook until the water comes back to a boil, about 1 minute
21
Use the strainer to remove the peas and plunge them into the colander/ice bath
22
Allow them to sit in the ice water to assure they have cooled thoroughly
23
Discard the blanching water
24
Remove the peas from the ice bath and spread them out onto the kitchen towel over flat surface
25
Use another kitchen towel to gently pat them dry
26
Transfer the towel to a plate and put the peas into the refrigerator to chill until you are ready to serve
27
Transfer the chilled shelled peas, snow peas and raw sugar snap peas to a medium bowl
28
Stir to blend
29
Toss with the vinaigrette, basil leaves and pea shoots and season with salt, to taste
30
Add more seasoning, if needed
31
Transfer the salad to a platter and serve immediately