Crispy Grain Salad With Peas And Mint Recipes

CRISPY GRAIN SALAD WITH PEAS AND MINT

Crispy Grain Salad with Peas and Mint image

Flash-frying steamed quinoa and millet accentuates the nutty flavor of both grains and adds a satisfying crunch to this spring salad.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Time 1h30m

Yield Serves 4 to 6

Number Of Ingredients 13

Ingredients

2 cups Cooked Quinoa
2 cups Cooked Millet
4 cups safflower oil
Kosher salt
1 cup fresh or frozen peas
1 tablespoon white-wine vinegar
2 tablespoons fresh lemon juice
1/2 teaspoon honey
3 tablespoons extra-virgin olive oil
Pinch of red-pepper flakes
4 cups tender greens, such as pea shoots, baby kale, baby spinach, or a combination
1/3 cup thinly sliced fresh mint leaves
2 scallions, trimmed and thinly sliced

Steps:

Spread grains on a paper towel-lined baking sheet; let stand 1 hour. Heat safflower oil in a large pot until a thermometer reaches 350 degrees. Add grains, a cup at a time. Cook until golden and crisp, about 2 minutes. Remove with a fine sieve; transfer to another paper towel-lined sheet. Season with salt. (Return oil to 350 degrees before frying subsequent batches.)
Prepare an ice-water bath. Cook peas in a pot of salted boiling water until just tender and bright green, about 2 minutes. Transfer to ice-water bath; drain.
In a small bowl, whisk together vinegar, lemon juice, and honey. Slowly drizzle in olive oil. Season with salt and red-pepper flakes.
In a large serving bowl, combine tender greens, fried grains, peas, mint, and scallions. Drizzle with vinaigrette. Season with salt and serve immediately.

MINT PEA SALAD

Mint Pea Salad image

Provided by Food Network

Categories main-dish

Yield 8 servings

Number Of Ingredients 9

Ingredients

2 cup fresh shelled peas
1/2 pound snow peas
1/2 cup plain yogurt
3 tablespoons mayonnaise
Juice of 1 lemon
Coarse salt
Freshly ground black pepper
1 bunch mint, chopped fine (reserve some whole leaves for garnish)
8 slices crisp cooked bacon, crumbled

Steps:

Bring a saucepan of salted water to a boil. Blanch peas and snow peas, about 1 minute each, rinsing in ice water so that they remain bright green and crisp. Drain and set aside to dry.
In a medium bowl, mix yogurt with mayonnaise, lemon juice, salt and pepper, and fold into peas along with mint. Refrigerate covered. To serve, spoon onto individual plates or a serving platter, sprinkle bacon over the top and garnish with mint leaves.

PEA, FETA AND MINT SALAD

Pea, Feta and Mint Salad image

Provided by Food Network

Categories appetizer

Time 15m

Yield 4 servings

Number Of Ingredients 12

Ingredients

7 ounces fresh shelled peas
Water, as needed
3 tablespoons olive oil
1 onion, finely diced
2 teaspoons Dijon mustard
1 tablespoon red wine vinegar
1 tablespoon honey
Sea salt and freshly cracked black pepper
1 1/4 ounces shelled pistachio nuts, coarsely chopped
1 large handful fresh mint leaves
1 3/4 ounces snow pea leaves or baby English spinach
2 3/4 ounces Feta cheese, crumbled

Steps:

In a medium saucepan, bring salted water to a boil. Blanch the peas in the boiling water until they are just tender and bright green, about 2 minutes. Refresh immediately by plunging them into a bowl of cold water. Drain and reserve the peas.
In a small pan, heat 1 tablespoon of the oil over medium heat. Add the onion, and cook until soft, stirring occasionally, about 5 minutes.
Meanwhile, in a small bowl, whisk together the mustard, the remaining 2 tablespoons olive oil, vinegar and honey, and season with salt and black pepper, to taste.
In a large salad bowl, mix the peas, onions, pistachios, and pour over the dressing. Add the mint and snow pea leaves, and gently toss to coat with dressing. Top the salad with the feta cheese just before serving.

SUGAR SNAP PEA SALAD WITH (CRISPY PROSCIUTTO AND) MINT

Sugar Snap Pea Salad With (Crispy Prosciutto And) Mint image

Via The Associated Press and Anne Burrell of Food Network. The pancetta is optional and the salad is quite delicious without it.

Provided by COOKGIRl

Categories Vegetable

Time 24m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

kosher salt
1 lb sugar snap pea, stem ends and strings removed
extra-virgin olive oil
1 garlic clove, minced
1 pinch crushed red pepper flakes
1/4 lb prosciutto, thinly sliced thin and cut crosswise into 1/4-inch strips (optional, pancetta, bacon or vegetarian bacon will work)
1/4 cup red wine vinegar
2 cups baby arugula
1/2 small red onion, julienned
1/4 cup pecorino cheese, shaved
8 -10 fresh mint leaves, thinly sliced (fresh mint only!)
cracked black pepper, to taste

Steps:

To blanch the peas, bring a large pot of well-salted water to a boil. Prepare a large bowl of well-salted ice water and set it nearby.
Add the peas to the boiling water, let the water return to a boil, then cook for 2 more minutes. Remove the peas from the boiling water and immediately plunge them into the ice water. When the peas are cold, drain them and lay on paper towels to dry.
Cut the peas in half lengthwise, then set aside.
Coat a medium saute pan with olive oil, then add the garlic and red pepper flakes. Set the pan over medium heat and cook for 2 to 3 minutes. Remove the garlic with a slotted spoon and set aside.
Add the prosciutto and cook for 3 to 4 minutes, or until crispy. Add the red wine vinegar. Turn off the heat.
In a large bowl, combine the arugula, snap peas, onion and garlic.
Scatter the crispy prosciutto on top and any juices from the pan.
Add the pecorino and mint.
Garnish with cracked black pepper.

Nutrition Facts : Calories 49.8, Fat 0.4, SaturatedFat 0.1, Sodium 5.5, Carbohydrate 10.4, Fiber 4, Sugar 2.4, Protein 2.6

SALAD WITH MINT AND PEAS

Salad with Mint and Peas image

Pairing mint and peas signals that spring's in full swing. Use fresh mint, but skip the work of shelling peas: You'll get good results with frozen ones swapped in for fresh.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Time 10m

Number Of Ingredients 7

Ingredients

1 tablespoon fresh lemon juice
2 teaspoons Dijon mustard
1 tablespoon olive oil
Coarse salt and ground pepper
1 head Bibb lettuce (about 9 ounces), washed well and torn into bite-size pieces
1 cup frozen peas, thawed
1/2 cup fresh mint leaves, torn into bite-size pieces

Steps:

In a large bowl, whisk together lemon juice and mustard. Whisk in oil; season with salt and pepper. Add lettuce, peas, and mint; toss to coat.

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