SPRING PEA SALAD WITH JAMON AND MUSTARD VINAIGRETTE
Provided by Geoffrey Zakarian
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Make the dressing: Whisk together the vinegar, mustard, olive oil, hazelnut oil, pepper, shallot and salt to taste in a small bowl. Adjust the seasonings. Set aside.
- Make the salad: Bring a large pot of water to a boil. Season with salt until the water tastes slightly of salted broth. Prepare an ice bath.
- Blanch the English peas and snap peas separately, for about 10 seconds each. Shock in the ice water and drain on paper towels. Cut the snap peas into thirds.
- In a medium skillet, heat the olive oil over low heat. Tear the Jamon Serrano slices into bite-sized pieces and add to the oil in the skillet. Cook until crispy on both sides, 2 to 3 minutes total. Remove to a paper towel-lined plate to drain.
- Assemble the salad: Toss the English peas, snap peas, pea shoots and snow peas with the vinaigrette to taste. Plate the salad and top with the Manchego, toasted hazelnuts and crispy jamon.
FRESH SPRING PEA SALAD
Fresh, colorful and packed with flavor, this quick & easy salad is a great recipe to have VIDEO https://youtu.be/BVQvKnUF2CA
Provided by CLUBFOODY
Categories Vegetable
Time 13m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a pot over high heat, bring 2 cups of water to a boil before adding frozen peas. Stir and cook them for 3 to 4 minutes at the most.
- Remove from the heat and drain very well. To stop the cooking process, pour in cold water and swirl them around for a few seconds. Drain them and add more cold water, moving them around and draining them again - they need to be at room temperature.
- In a medium mixing bowl, add drained peas, carrots, red peppers, celery and radishes. Mix until the ingredients are well combined.
- Add ranch dressing to the veggies and stir until everything is well coated.
- Add bacon and some fresh chopped dill. Enjoy immediately or chill until ready to serve.
Nutrition Facts : Calories 439.9, Fat 24.3, SaturatedFat 3.8, Cholesterol 14.8, Sodium 806.8, Carbohydrate 42.8, Fiber 13.5, Sugar 16.4, Protein 14.9
SPRING PEA & RADISH SALAD
Winters can be very long here in New Hampshire. I always look forward to the first veggies of spring and making some lighter dishes like this fresh salad. -Jolene Martinelli, Derry, New Hampshire
Provided by Taste of Home
Categories Lunch Side Dishes
Time 20m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Snip ends off beans and sugar snap peas; remove strings from snap peas. In a large saucepan, bring water to a boil over high heat. Add beans and reduce heat; simmer, covered, 4-5 minutes. Add sugar snap peas; simmer, covered, until both beans and peas are crisp-tender, another 2-3 minutes. Drain., Toss beans and peas with radishes. Stir together honey, tarragon, salt and pepper. Drizzle over vegetables.
Nutrition Facts : Calories 50 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 86mg sodium, Carbohydrate 11g carbohydrate (8g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges
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