PEA SALAD WITH TARRAGON AND PEA SHOOTS
Provided by Alex Guarnaschelli
Categories side-dish
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Make the dressing: Whisk the mustard, lemon juice and vinegar in a medium bowl. Add the capers and brine and a pinch each of salt and white pepper. Slowly whisk in the olive oil and add the tarragon. Taste for seasoning.
- Bring a large pot of water to a boil, adding salt until it tastes like seawater. Meanwhile, set a colander in a large bowl of ice water (this will keep you from having to pick ice out of the peas later).
- Add a generous pinch of sugar to the boiling water. Add the sugar snap peas and cook until bright green and crisp-tender, about 2 minutes. Use a strainer to remove the peas from the water and transfer them to the colander.
- Bring the water back up to a boil and add the snow peas and shelled peas. Cook until they float to the surface, about 1 minute. Use the strainer to remove the peas and plunge them into the ice bath with the sugar snaps. Set aside for a couple of minutes to ensure the peas have cooled thoroughly.
- Drain the peas, then spread them out on a clean kitchen towel. Use another kitchen towel to gently pat them dry, then let air-dry. (Water on the peas will dilute all of the good flavors.)
- Transfer the peas to a medium bowl and season with salt, white pepper and a sprinkle of sugar. Stir to blend. Toss with the dressing and pea shoots. Taste again for seasoning and serve immediately.
PESTO PEA SALAD
Steps:
- Cook the peas in a pot of boiling salted water for 1 minute. Immediately immerse the peas in a bowl of ice cold water, and drain when fully cooled.
- To assemble, place the spinach leaves in a salad bowl. Sprinkle the peas and pignolis over the spinach. Add the pesto and toss.
- Note: To toast pignolis, place them in a dry saute pan and cook over medium heat for about 4 minutes, until evenly browned, tossing frequently.
- Pesto:
- 1/4 cup walnuts
- 1/4 cup pignolis
- 3 tablespoons diced garlic (9 cloves)
- 5 cups fresh basil leaves, packed
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground pepper
- 1 1/2 cups good olive oil
- 1 cup freshly grated Parmesan
- Place the walnuts, pignolis, and garlic in the bowl of a food processor fitted with a steel blade. Process for 30 seconds. Add the basil leaves, salt, and pepper. With the processor running, slowly pour the olive oil into the bowl through the feed tube and process until the pesto is finely pureed. Add the Parmesan and puree for a minute. Serve, or store the pesto in the refrigerator or freezer with a thin film of olive oil on top.
- Copyright, 2001, Barefoot Contessa Parties!, All Rights Reserved
- Yield: 4 cups
SESAME PEA-SHOOT SALAD
Can be prepared in 45 minutes or less.
Yield Serves 4
Number Of Ingredients 9
Steps:
- In a kettle of boiling salted water cook sugar snap peas 2 minutes. Add snow and green peas and cook 1 minute. Drain peas in a colander and rinse in cold water. Pat dry on paper towels.
- In a small bowl whisk together vinegar, oil, sesame seeds, sugar, and soy sauce until sugar is dissolved.
- In a bowl toss pea shoots and peas with dressing.
SNAP PEA SALAD WITH BURRATA
Provided by April Bloomfield
Categories Salad Cheese Easter Quick & Easy Mother's Day Lunch Mint Basil Arugula Spring Sugar Snap Pea Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Cut pea pods in half lengthwise, leaving some peas on each side of pods. Combine peas, arugula, 1/4 cup basil, and 1/4 cup mint in a large bowl. Add oil and 2 tablespoons lemon juice and toss to coat. Season salad with salt and more lemon juice, if desired.
- Tear open balls of burrata (if using buffalo mozzarella, slice 1/2" thick) and arrange on a platter. Top with salad and more basil and mint.
OLD FASHIONED PEA SALAD
My mother-in-law used to make this every summer and I could not get enough of it.
Provided by OhioLadybug
Categories Salad Vegetable Salad Recipes
Time 1h10m
Yield 6
Number Of Ingredients 5
Steps:
- Combine peas, onion, hard-cooked eggs, and mayonnaise in a large bowl. Stir well to combine. Season with salt and pepper. Chill for one hour before serving.
Nutrition Facts : Calories 222.3 calories, Carbohydrate 12.7 g, Cholesterol 77.6 mg, Fat 16.6 g, Fiber 3.4 g, Protein 6.4 g, SaturatedFat 2.8 g, Sodium 209.2 mg, Sugar 5.2 g
More about "pea salad with basil and pea shoots food"
ALEX GUARNASCHELLI'S PEA SALAD WITH BASIL AND PEA SHOOTS
From youtube.com
Author Food NetworkViews 8.7K
PEA SALAD WITH BASIL AND PEA SHOOTS - COOKING CHANNEL
From cookingchanneltv.com
PEA SALAD WITH BASIL AND PEA SHOOTS RECIPE | ALEX GUARNASCHELLI ...
From cookingchanneltv.cel29.sni.foodnetwork.com
Servings 6-8Total Time 50 minsCategory Side-Dish
PEA SALAD WITH BASIL AND PEA SHOOTS RECIPE | ALEX GUARNASCHELLI ...
From cookingchanneltv.cel30.sni.foodnetwork.com
Servings 6-8Total Time 50 minsCategory Side-Dish
PEA SALAD WITH BASIL AND PEA SHOOTS - TODAY
From today.com
Cuisine AmericanCategory Salads
PEA SALAD WITH BASIL AND PEA SHOOTS | RECIPE | FOOD NETWORK …
From pinterest.com
BEST PEA SHOOT SALAD RECIPE - HOW TO MAKE ARUGULA AND PEA …
From food52.com
CABBAGE & PEA SPROUT SALAD WITH ASIAN-INSPIRED DRESSING | FOODAL
From foodal.com
SUGAR SNAP PEA AND PEA SHOOT SALAD RECIPE - MELISSA CLARK - FOOD …
From foodandwine.com
PEA SHOOT SALAD RECIPE | MYRECIPES
From myrecipes.com
ALEX GUARNASCHELLI'S PEA SALAD WITH BASIL AND PEA SHOOTS | FOOD …
From foodiebadge.com
CHICKPEA AND PEA SHOOT SALAD | BABAGANOSH
From babaganosh.org
PEA SALAD WITH BASIL AND PEA SHOOTS – RECIPES NETWORK
From recipenet.org
PEA SALAD WITH PECORINO IS A NO-COOK SIDE THAT CAN BE MADE AHEAD
From washingtonpost.com
ALEX GUARNASCHELLI'S PEA SALAD WITH BASIL AND PEA SHOOTS - TWITTER
From twitter.com
PEA SHOOT AND ARUGULA SALAD WITH RADISHES AND HAZELNUTS - FOOD …
From foodandwine.com
PEA SALAD RECIPE (QUICK AND EASY) | KITCHN
From thekitchn.com
FRESH PEA SALAD WITH RED ONION AND PECORINO ROMANO
From washingtonpost.com
PEA SALAD WITH BASIL AND PEA SHOOTS | PUNCHFORK
From punchfork.com
RECIPE: SALT AND PEPPER RIBS WITH POTATO CHIP-PEA SALAD
From sfchronicle.com
RECIPE: TOASTED FARRO SALAD WITH FRESH PEAS, PEA SHOOTS, AND HERBS
From thekitchn.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love