Buttered Peas And Lettuce With Tarragon Recipes

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BUTTER LETTUCE SALAD WITH MUSTARD VINAIGRETTE



Butter Lettuce Salad with Mustard Vinaigrette image

Provided by Food Network

Categories     side-dish

Time 15m

Yield 6 servings

Number Of Ingredients 10

2 tablespoons walnut oil
1 tablespoon olive oil
2 tablespoons white wine vinegar
2 tablespoons honey
1 tablespoon Dijon mustard
1/2 teaspoon kosher salt
1/8 teaspoon ground black pepper
2 heads butter lettuce, leaves torn into bite-size pieces
1/2 cup roughly chopped fresh tarragon
1/2 cup hazelnuts, toasted and roughly chopped

Steps:

  • For the vinaigrette: In a bowl, whisk together the walnut oil, olive oil, vinegar, honey, mustard, salt and pepper. Refrigerate until ready to serve.
  • For the salad: When ready to serve, place the lettuce and tarragon in a large bowl and toss together. Pour the vinaigrette around the edge of the bowl and toss the greens with the dressing. Garnish with the toasted hazelnuts and serve.

BASIC BUTTERED PEAS



Basic Buttered Peas image

Provided by Food Network

Categories     side-dish

Time 15m

Yield 4 servings

Number Of Ingredients 6

1 quart water, for boiling
1 pound peas
1 tablespoon salt (for boiling peas)
1 tablespoon butter
Salt and freshly ground black pepper
Optional additions: pearl onions and lettuce, freshly chopped tarragon, chives, mint, parsley, soaked and chopped dried wild mushrooms or chopped prosciutto.

Steps:

  • Shell the peas if using fresh peas, if using frozen defrost fully before cooking. Bring the water to a rapid boil. Stir in the salt and add the peas. Boil the peas for 1 minute or until they are cooked. Drain the peas when done and add peas to a wide skillet over high heat. Toss in pan until fully dry. Add butter and salt and pepper to taste. Add any optional additions if you choose, and combine.

SAUTé OF SPRING PEAS WITH TARRAGON



Sauté of Spring Peas with Tarragon image

Categories     Herb     Vegetable     Side     Vegetarian     Quick & Easy     Pea     Spring     Tarragon     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 8

Number Of Ingredients 5

3 tablespoons unsalted butter
1 1/2 pounds fresh peas, shelled or 1 3/4 cups frozen, thawed
8 ounces snow peas, trimmed
3 tablespoons fresh whole tarragon leaves
Salt and freshly ground pepper

Steps:

  • Melt butter in heavy large skillet over medium heat. Add peas and snow peas. Stir to coat. Cook until just tender, stirring occasionally, about 3 minutes. Stir in tarragon. Season with salt and pepper. Serve immediately.

PEA AND LETTUCE PURéE WITH TARRAGON



Pea and Lettuce Purée with Tarragon image

Categories     Food Processor     Herb     Vegetable     Side     Vegetarian     Quick & Easy     Pea     Spring     Healthy     Tarragon     Lettuce     Gourmet     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 servings

Number Of Ingredients 8

8 scallions, chopped
1/2 stick (1/4cup) unsalted butter
1pound Boston lettuce (3 small heads), coarsely chopped
2 tablespoons water
1 (10-ounce) box frozen peas (preferably baby peas), thawed, or 2 cups shelled fresh peas (2 to 2 1/2 lb in pods)
1 1/2 teaspoons salt
1 tablespoon fresh lemon juice
2 teaspoons chopped fresh tarragon

Steps:

  • Cook scallions in butter in a 3-quart heavy saucepan, covered, over moderate heat, stirring occasionally, until softened, about 4 minutes. Add lettuce and water and simmer, covered, until wilted, about 5 minutes. Stir in peas and cook, uncovered, stirring, until just heated through, about 3 minutes.
  • Coarsely purée in a food processor, then transfer to cleaned pan. Cook over moderate heat, stirring, until heated through, then stir in salt, lemon juice, and tarragon.

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