This recipe will turn a pea hater into a pea lover. Honest! Frozen petite peas that have been thawed combined with the sweet and savory mint vinaigrette is a winning combination. It is the perfect sidedish to bring to a dinner party. Add steamed sugar snap peas, asparagus, or cauliflower for variety. Dress the peas with half of the vinaigrette about one hour before serving, Save the rest for another day. Season with salt and pepper and serve cold or at room temperature. You'll love it. Honest!
Serves 6-8
1 pound frozen petite peas, thawed
1/2 pound of sugar snap peas, steamed for 2 minutes, then cooled
2 tablespoons red onion, chive or scallion, chopped
¾ cup canola oil
¼ cup rice vinegar (or white vinegar)
1 teaspoon sugar
½ cup mint, chopped
½ cup flat leafed parsley, chopped
Kosher salt and ground pepper
Edible flower petals for garnish: pansy, bachelor buttons, dianthus, etc.
Optional: Add ½ pound sugar snap peas that have been steamed for 30 seconds then cooled in cold water.
* Keep remaining dressing for another salad or to serve with vegetables, salad, fish, lamb, or chicken.
1 pound frozen petite peas, thawed
1/2 pound of sugar snap peas, steamed for 2 minutes, then cooled
2 tablespoons red onion, chive or scallion, chopped
¾ cup canola oil
¼ cup rice vinegar (or white vinegar)
1 teaspoon sugar
½ cup mint, chopped
½ cup flat leafed parsley, chopped
Kosher salt and ground pepper
Edible flower petals for garnish: pansy, bachelor buttons, dianthus, etc.
Optional: Add ½ pound sugar snap peas that have been steamed for 30 seconds then cooled in cold water.
- Place the thawed peas, sugar snap peas, and red onion in a medium bowl.
- In a blender, combine the oil, vinegar, and sugar with the chopped herbs and pulse until the ingredients are pureed.
- Dress the salad with enough dressing to lightly coat the peas. Season with salt and pepper to taste. Save remaining dressing for another salad.
* Keep remaining dressing for another salad or to serve with vegetables, salad, fish, lamb, or chicken.
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