Tuesday, July 26, 2011

Three Pea Salad


With the bushels of fresh peas at the farms at the moment, this Three Pea Salad is a lovely light and refreshing dish for a warm summer evening. A delightful melange of snow peas, sugar snap peas and fresh peas from the pod, they're all steamed seperately, then tossed together with some lemon zest and a light vinaigrette. The only time consuming part is shelling the fresh peas, but it's definitely worth the effort.

Three Pea Salad
Serves 6

1 cup sugar snap peas
1 cup snow peas
1 cup of fresh shelled peas
zest of one lemon
fresh mint, julienned, for garnish

Vinaigrette:
1/4 cup olive oil
1 tbsp lemon juice

Prepare a large bowl of ice water and set aside. Lightly steam the sugar snap peas and snow peas seperately in a steamer, until they are warmed through but still firm and crunchy. Toss them in the ice water. Then lightly steam the peas until they are just cooked though, and toss them in the ice water. Once all the peas have cooled, drain them thoroughly and place in a serving bowl. Add the lemon zest, a spoonful or two of a light vinigrette and some fresh mint, and mix well. Serve chilled.