Freshenglishpeasalad Recipes

EASIEST PEA SALAD

EASIEST Pea Salad image

This yummy Pea Salad, made with bacon and blue cheese, is the perfect Springtime side dish. Be sure to try this soon!

Provided by Lauren's Latest

Categories Salad

Time 20m

Number Of Ingredients 6

Ingredients

20 oz shelled fresh english peas
2 oz crumbled blue cheese
1/2 cup crumbled bacon (I use the precrumbled kind from Costco)
1/2 cup real mayonnaise
salt & pepper (to taste)
1 teaspoon dried dill

Steps:

Bring pot of water to boil. Salt water and add in peas. Cook 90 seconds to 2 minutes. Drain and submerge into ice water. Drain again and pour onto clean dish towels to dry. As you dry peas, sort through them to remove any brown peas or random debris, like stalks and leaves. Pour peas into large bowl. Add in cheese and bacon.
For the dressing, stir mayonnaise, salt, pepper and dill together until smooth. Pour over peas and stir to coat. Either serve immediately or chill in refrigerator until ready to serve.

Nutrition Facts : Calories 282 kcal, Carbohydrate 14 g, Protein 11 g, Fat 20 g, SaturatedFat 5 g, Cholesterol 24 mg, Sodium 417 mg, Fiber 5 g, Sugar 6 g, ServingSize 1 serving

FRESH ENGLISH PEA SALAD

Fresh English Pea Salad image

From The Kitchen restaurant in Boulder, CO in their appetizers section. There is a note that says as sping turns to summer and the peas get sweeter to substitute feta cheese for the pecorino. Yum yum! I love peas! This is an appetizer to be shared, although I think with some balsamic glazed chicken this would be an excellent dinner salad!

Provided by SarahBeth

Categories < 60 Mins

Time 40m

Yield 1 appetizer, 4 serving(s)

Number Of Ingredients 7

Ingredients

1 lb fresh English pea (usually still in the pod)
1 bunch of fresh mint
1/2 bunch arugula
1/4 cup lemon juice
4 tablespoons olive oil
salt and pepper
1/4 lb pecorino cheese

Steps:

Remove peas from pods. Bring a pot of very salty water to boil. Add peas and boil for about 1 minute, just until color changes to a consistent bright green. Remove and cool in ice water or under running cold water. (The cold water stops the cooking and keeps the peas bright green.).
Wash and dry mint and arugula. In a bowl, combine peas with mint and arugula. Add juice of 1 lemon, olive oil, and a pinch of salt and pepper. Shave half of the pecorino onto a cutting board and reserve. Shave remaining pecorino, chop, and add to salad; toss. Taste and adjust seasoning with more lemon juice or olive oil as desired.
3. Serve immediately, topped with reserved shaved pecorino cheese.

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