BOB & LENORE's COOKBOOK
© 2011 EVOO CANNON BEACH COOKING SCHOOL

PEA SALAD using fresh English Peas

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Early spring is a good time to watch for English shelling peas to show up in the market. But the season is short so start asking the produce service personnel when they can be expected. Then if you are like Chef Bob you will buy on case to eat now and one to blanch and freeze for later. Pea salad is just one of our favorite ways to use these short season gems.

Ingredients:

  • 2  cup peas, shelled and blanched*

  • 1/2 cup fresh fennel or celery, small dice
  • 1/4 cup piquillo peppers, chopped
  • 1/2 cup heavy cream, whipped
  • 1/4 cup commercial mayonnaise
  • 1-2 teaspoons fresh lemon juice
  • 1 teaspoon honey, (if peas are starchy and not sweet, a little honey may be needed)
  • 1 Tablespoon parsley, chopped
  • 1 Tablespoon mint leaves, chopped
  • as needed salt, pepper, coriander

    *BLANCHING / SHOCKING

Method:

Combine peas, fennel or celery, pepper in medium bowl; set aside. Meanwhile combine cream, mayo, and juice (and a touch of honey if needed) and whisk to combine. Add this mixture to coat peas. Add herbs and adjust seasoning to your taste.






TO RECIPES

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