Springtime Pea Salad Recipes

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SPRING PEA SALAD WITH JAMON AND MUSTARD VINAIGRETTE



Spring Pea Salad with Jamon and Mustard Vinaigrette image

Provided by Geoffrey Zakarian

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 16

1/4 cup chardonnay vinegar
2 tablespoons Dijon mustard
2 tablespoons extra-virgin olive oil
2 tablespoons hazelnut oil
1/4 teaspoon finely ground black pepper
1 shallot, finely minced
Kosher salt
Kosher salt
1 cup shucked English peas
1/2 pound snap peas
3 tablespoons extra-virgin olive oil
8 slices Jamon Serrano
2 cups pea shoots
1 cup snow peas, julienned lengthwise
1/4 cup grated Manchego
1/4 cup toasted hazelnuts, crushed

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.

SPRINGTIME PEA SALAD



Springtime Pea Salad image

This salad is nice a change from a usual lettuce salad. It's the perfect side salad for a spring or summer day.

Provided by LUv 2 BaKE

Categories     Lunch/Snacks

Time 10m

Yield 3-5 serving(s)

Number Of Ingredients 7

10 ounces frozen peas, thawed
2 stalks celery, thinly sliced
1 cup fresh small cauliflower floret
3 green onions, thinly sliced
1/4 cup low-fat ranch dressing
1/8 cup nonfat sour cream
1/4 cup sunflower seeds

Steps:

  • Combine vegetables (to thaw peas quickly, run warm water over them).
  • Combine dressing.
  • Pour over salad and mix well.
  • Add sunflour seeds.

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