If you ever pick and shell your own peas, here is another great recipe to use them in! Frozen peas can be used as well. Delicious homegrown and organic peas have been easy to find this season, so get them while you can and try this pea salad recipe taken from “In Season” by Greg Atkinson.
2 cups fresh shelled green peas, or one 10-ounce bag frozen peas
1 tablespoon apple cider vinegar
1 tablespoon Dijon mustard
1 teaspoon horseradish
1 teaspoon Florida Crystals, or sugar
1/2 teaspoon sea salt
1/3 cup olive oil
2 hard-boiled eggs, grated (or try firm tofu)
1/2 cup finely chopped green onion
Bibb lettuce leaves
If you work with fresh peas, cook them in boiling water for 2 minutes and then immediately transfer to a bowl of ice water to stop the cooking process. If you are using frozen peas, allow them to thaw. Keep the peas in a chilled dish while preparing the dressing.
In a salad bowl, combine the vinegar, mustard, horseradish, sugar, and salt. Stir until sugar is dissolved. With a whisk, stir the mixture rapidly while adding the oil in a thin stream to make a smooth dressing. Toss the peas, eggs, and onion with the dressing and serve the pea salad chilled on the lettuce leaves.
Post by Michelle