March 13, 2013
On our recent trip to London we had this beautiful salad of fresh raw peas at Le Petite Maison. I couldn’t wait to get my bootie home to the Santa Barbara farmers market and try out my own rendition with the first fresh peas of the season.
This is an easy breezy salad that comes together fast– the biggest part of the project is shelling the peas, which is a perfect job for any of your minions. My girls’ favorite kitchen task is shelling peas. It’s fun (and informative) to gather around the island working together. I get the real scoop on friends, fads and general elementary school drama as they chatter away over the mound of peas.
Fresh Pea Salad
2 cups fresh peas, shelled and washed (this is about 1.5-2.0 lbs. of pre-shelled peas)
I’m a huge fan of frozen peas when you need them in a recipe, but this salad is not meant for the frozen variety. Here, it’s all about the first crunchy, un-starchy peas of the season. You can find fresh shelling peas at the produce market or famers market— it’s worth the trip!
After shelling the peas, whisk together the dressing:
1 tablespoon of white balsamic vinegar
1 tablespoon of extra-virgin olive oil
1 tsp each chopped fresh mint and oregano
A teeny pinch of red chili flakes
A good sized pinch of sea salt
In your serving bowl, pour the mixed dressing over the peas and let it sit for about 15 minutes at room temperature to really let the flavors come together. Serve!
