RECIPE: Three Pea Salad
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Before spring turns into summer, try this delicious spring pea salad from Hannah Kaminsky. Spring peas, also known as English peas, are a seasonal delight that can we enjoy as a side, in salads, and in soup.
Says Hannah: “Spring is on my mind, driving me to the point of distraction. Longer, brighter days captivate me while simultaneously throwing of my finely tuned rhythm, and the influx of fresh, vibrant produce easily overwhelms my senses. What to eat first? Where to go, what to do?” The best cure for seasonal disorientation is immersion, so let’s jump right in and celebrate the other reason for my pea-brained state: Peas! In all their green glory, this simple salad combines snow peas, pea shoots, and English peas to showcase their myriad textures, flavors, and shapes. The rather silly, rhyming title doesn’t do this combination fully justice, but was unavoidable thanks to the matcha tea-infused dressing, lending equal parts bitterness and sweetness to the blend. |
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In case you’re suffering from an equally pea-brained daze, a heaping helping of this bright, fresh homage to the humble pea might just be the antidote.” |
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RECIPE: THREE PEA SALAD WITH MATCHA TEA DRESSING Ingredients For 3-4 Servings |
 Fresh spring peas are a delight. Photo courtesy RSVPea. |
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Preparation 1. TOSS the sliced snow peas, pea shoots and English peas together in a large bowl. 2. WHISK together in a small bowl all of the ingredients for the green tea dressing. Beat the mixture thoroughly until smooth. 3. POUR dressing over the vegetables, tossing to coat. Season with salt and pepper to taste. Serve immediately. |
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