Tag:
Pea, Feta and Mint Salad
- adapted from _Earth to Table_
- 1 cup shucked peas
- 1tbsp. olive oil
- 1/2 tbsp. red wine vinegar
- 1/2 tbsp. local honey
- 1 tsp. Dijon mustard
- 1 radish
- 1/2 medium onion (green, red, etc.)
- 1/4 cup fresh mint leaves chopped
- 2 tbsp. crumbled feta
- 1 cup curly cress or lettuce
Blanch peas in a medium pot of boiling salted water until tender and bright green (1-2 minutes). Immediately drain and rinse with cold water to stop cooking process.
In a large bowl, whisk oil, vinegar, honey and mustard together. Add peas, radish (sliced thinly), onion slices, chopped mint and gently toss mixture. Serve on a bed of curly cress and crumble with feta prior to serving.
Comments
Recipes
Wow, this looks great! I need more interesting things to do with the peas.
Here's a recipe that looks good involving onions and fennel:
3 pounds fresh fava beans, shelled, or 3 cups frozen baby lima beans, thawed
1/3 cup olive oil
1 cup chopped onion
1 fresh fennel bulb, trimmed, sliced
1 teaspoon fennel seeds, coarsely ground in spice grinder
1 1/3 cups (about) canned low-salt chicken broth
4 tablespoons chopped fresh dill
1/2 cup chopped pancetta*
1/2 teaspoon dried savory
2 tablespoons fresh lemon juice
Cook fava beans in boiling salted water 2 minutes. Drain, cool and peel outer skins (do not cook or peel lima beans).
Heat oil in heavy large skillet over medium-high heat. Add onion and fennel bulb; sauté 5 minutes. Add favas or lima beans and fennel seeds; sauté 3 minutes. Add 1 cup broth and 2 tablespoons dill; bring to boil. Reduce heat; simmer 10 minutes to blend flavors. Stir in pancetta and savory, adding more broth if mixture is dry. Simmer until favas are tender, about 15 minutes longer. Mix in lemon juice and 2 tablespoons dill. Season to taste with salt and pepper. Serve warm or at room temperature. (Can be made 2 days ahead. Cover and chill. Bring to room temperature before serving.)
Read More http://www.epicurious.com/recipes/food/views/Saute-of-Fresh-Fava-Beans-O...
-Jessica