Crushed Peas With Smoky Sesame Dressing Recipes

FRESH GREEN PEAS AND SUGAR SNAP PEAS IN SESAME DRESSING

Steps:

• Cook shelled peas in large saucepan of boiling salted water until almost tender, about 1 1/2 minutes. Add sugar snap peas to same pan and continue boiling 30 seconds. Drain; rinse under cold water and drain again. Transfer to large bowl.
• Whisk vinegar, soy sauce, sesame oil, sugar, salt, and pepper in small bowl to blend. (Peas and dressing can be prepared 2 hours ahead. Let stand separately at room temperature.) Pour dressing over peas in large bowl; toss to coat. Season salad to taste with more salt and pepper, if desired. Serve at room temperature.

FRESH GREEN PEAS AND SUGAR SNAP PEAS IN SESAME DRESSING

Steps:

• Cook shelled peas in a large saucepan of boiling salted water until almost tender, about 1 1/2 minutes.
• Add sugar snap peas to same pan and continue boiling 30 seconds.
• Drain; rinse under cold water and drain again.
• Transfer to large bowl.
• Whisk vinegar, soy sauce, sesame oil, sugar, salt and pepper in small bowl to blend.
• Pour dressing over peas in large bowl; toss to coat.
• Season salad to taste with more salt and pepper, if desired.
• Serve at room temperature.

CRUSHED PEAS WITH POACHED SALMON

Steps:

• Place salmon in a pot, and add leek, peppercorns, 2 teaspoons salt, and 4 cups water. Bring to just under a boil, reduce heat, and cook at a bare simmer until salmon is just cooked through, 3 to 5 minutes. Remove from water, and cover with parchment to keep moist.
• Puree sliced basil and lemon zest in a food processor. Add sugar and lemon juice, and pulse to combine to make vinaigrette. With machine running, add oil and season with salt.
• Bring a medium pot of water to a boil. Add 1 tablespoon salt and the peas. Reduce heat, and vigorously simmer until tender and bright green, about 4 minutes. Drain, and transfer to a bowl. Add 2 tablespoons basil vinaigrette, and crush with a potato masher. Season with salt and pepper, then add mint.
• Divide peas among 4 plates, and top with salmon. Drizzle with more vinaigrette, and garnish with basil sprigs.