Spring Pea Salad With Creamy Curry Dressing Recipe 455 Food

CREAMY SPRING PEAS WITH PANCETTA

Steps:

• Bring a large pot of salted water to a boil over high heat. Fill a large bowl with ice water. If using fresh English peas, add to the boiling water and cook until tender, about 1 minute. Add the snap peas and cook until bright green, about 2 minutes, then add the snow peas and cook 30 seconds. Drain the peas and plunge into the ice water to cool.
• Cook the pancetta in a large skillet over medium heat until crisp, 8 to 10 minutes. Transfer to a paper towel-lined plate with a slotted spoon. Add the flour to the drippings in the skillet and cook, whisking, until toasted, about 1 minute. Whisk in the chicken broth and cream and cook until reduced by one-third, about 6 minutes.
• Drain the peas, shaking off the excess water, then add to the skillet (if using frozen peas, add them here). Cook, stirring, until heated through, 3 to 5 minutes. Stir in the lemon juice and season with salt and pepper. Transfer to a serving bowl and top with the pancetta.
• Photograph courtesy Anna Williams

SPRING PEA SALAD WITH JAMON AND MUSTARD VINAIGRETTE

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.

LAYERED PEA SALAD WITH CREAMY HERB DRESSING

Steps:

• In the bowl of a food processor, add mayonnaise, sour cream, lemon juice and zest, and herbs. Pulse until smooth. Refrigerate until you are ready to use.
• Layer your salad in a trifle dish. Start with the beets on the bottom in an even layer. Next add a layer of each lettuce, celery, blue cheese, and peas. Spread the dressing over the top of the salad and season with pepper to taste. Top with bacon. Serve immediately or refrigerate until ready to serve.

PEA SALAD WITH CREAMY DRESSING

Steps:

• In a bowl, combine peas, bacon, water chestnuts and onions; set aside. Combine all dressing ingredients until smooth; pour over salad and toss to coat. Refrigerate for at least 1 hour.

CREAMY CURRY SALAD DRESSING

Steps:

• Puree all in blender until smooth.

CURRIED PEA SALAD

Steps:

• Briefly rinse frozen peas under water to thaw slightly. While peas sit,
• mix all ingredients except almonds. Allow to sit at least 30 min for flavors to meld.
• Before serving, add crushed almonds. Mix some almonds in peas, sprinkle some on top.
• Store in covered container.

REAL SIMPLE'S SPRING PEA SALAD

Steps:

• In a medium bowl, combine the mint, capers, shallot, zest, oil, salt, and pepper.
• Add the peas and goat cheese and toss gently.
• Serve at room temperature.