It’s that time of the year again.  Garden peas are the best in early Spring and for the cooler climates, it’s just about time to plant or harvest them for an early Fall crop.

Pea pod, pea shoots and those little beautiful green gems, the fresh pea. I love peas, and I love them pretty much anyway, shape and form.  I love salads and what better way to enjoy fresh peas than in a summertime fresh pea salad!

Fresh green peas and pea shoots. Here we go !

Summer Peas

Serving Size: 4 as a main course, 6 as a salad course

Ingredients

  • 2 1/2 C of the freshest peas you can find, maybe right out of your garden perhaps
  • 4-5 cups of fresh and spicy little pea shoots, if you can find the arugula will work fine
  • 1 cucumber, seeded and slices thin
  • 1 watermelon radish, halved and sliced thin
  • 1/2 sweet red pepper, sliced thin
  • 1/2 Tbsp white sesame seed, toasted
  • 1/2 Tbsp black sesame seed toasted
  • Dressing
  • 3 Tbsp fresh Lime juice
  • 3 Tbsp rice wine vinegar, the seasoned kind
  • 1 Tbsp fresh ginger, peeled and grated on a micro plane or chopped really fine
  • 2 Tbsp fresh cilantro, stems removed just the leaves
  • 1/4 C peanut oil or grape seed oil
  • 1 1/2 Tbsp toasted sesame oil, a really good one, it makes all the difference in this dressing
  • 1 Tbsp Miso , I use white so too not add to much color to dressing but either
  • red or white will be great
  • 2 Tbsp light brown sugar or raw sugar is good as well

Instructions

  1. Bring a medium pot of water to a boil. Add the fresh peas and turn off the pot.
  2. Time this for 2 minutes and drain peas in a colander and rinse under cold water to shock the peas and stop coking process. This helps keep them really green and pretty.
  3. Drain the peas really well and pat dry with a paper towel or clean kitchen towel.
  4. Salad Dressing Preparation
  5. If your doing this ahead make it in the morning and use that night at the most.
  6. Bring dressing to room temp before blending it back together.
  7. Serve with the salad above or with chicken in the salad for a great meal!
  8. To assemble
  9. Scatter the peas shoot or arugula on your prettiest platter.
  10. Layer the cucumber, radish and red pepper on top of the shoots
  11. Toss the fresh cooked peas with 2 tbsp of the dressing (above)
  12. Pour those over the top of all the other vegetables
  13. Sprinkle over the top the mix of toasted sesame seeds and serve to your guests.
  14. Serve the extra dressing on the side so people can help themselves in they want more dressing.
http://thedailybasics.com/2015/08/20/pea-salad/
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