Spring Pea Salad With Peanuts Food

PEA AND PEANUT SALAD

Steps:

• Mix the first 3 ingredients together and chill 1-2 hours.
• Under cook the peas (I just run hot water over them to defrost).
• Drain well and chill peas until cold.
• WHEN READY TO SERVE:.
• Mix the peas and peanuts (you should have an equal volume of both).
• Stir the dressing in and serve at once (Do NOT mix in the dressing early).

CRUNCHY & CREAMY GREEN PEA AND PEANUT SALAD

Steps:

• In a small mixing bowl, whisk together the sour cream, mayonnaise, apple cider vinegar, and sugar.
• In a large mixing bowl, combine the frozen green peas, celery, and onion. Pour the dressing over the top, and toss to combine. Refrigerate for at least two hours.
• Before serving, stir in the crumbled bacon and roasted peanuts. Season with salt and freshly ground black pepper to taste.

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.

PEANUTTY PEA SALAD

Steps:

• In a large bowl, whisk together the mayonnaise, sour cream and white sugar.
• Add peas, onion, cranberries and peanuts and stir until evenly coated. Chill for 30 minutes before serving.

SPRING PEAS WITH DATES AND WALNUTS

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.
• Heat the olive oil in a large skillet over medium-high heat. Add the shallot and cook until soft, about 2 minutes. Add the walnuts, dates and cayenne and cook until the nuts are slightly toasted, about 1 more minute.
• Drain the peas, shaking off the excess water, then add to the skillet (if using frozen peas, add them here). Add 1 teaspoon salt and cook, stirring, until heated through, 3 to 5 minutes. Add the walnut oil and toss. Add more salt to taste.
• Photograph courtesy Anna Williams

SPRING PEA SALAD WITH PEANUTS

Steps:

• Combine sour cream, salt, pepper, and seasoning. Pour over remaining ingredients except bacon and mix gently to avoid crushing peas. Crumble bacon over the top.

PEA AND PEANUT SALAD

Steps:

• In a large bowl combine peas, peanuts, pepper, bacon and onion.
• Whisk together Miracle Whip and Zesty Italian dressing.
• Pour dressing over salad and toss gently to coat.
• Refrigerate until ready to serve.