Pea And Fennel Salad Recipes

SNAP PEA SALAD WITH TARRAGON AND FENNEL

Steps:

• In a small bowl, whisk together the orange juice, hot sauce, sugar and 2 tablespoons of the olive oil. Season with salt and pepper, to taste, and set aside.
• Warm the remaining olive oil in a medium skillet over medium heat. Add the fennel and saute for 3 minutes. Stir in the peas along with the orange zest and season with salt and pepper, to taste. Saute until the peas turn bright green, about 2 minutes. Remove the skillet from the heat. Pour the vinaigrette over the fennel mixture. Transfer the fennel mixture to serving bowl and toss in the tarragon to release fragrance and wilt slightly. Garnish with reserved fennel fronds and serve slightly warm or at room temperature.

PEAR AND FENNEL SALAD

Steps:

• Whisk 3 tablespoons white wine vinegar with 1/2 teaspoon crushed anise seed, salt and pepper in a serving bowl, then slowly whisk in 1/3 cup olive oil. Add 1 thinly sliced fennel bulb, 2 thinly sliced pears and some parsley; season with salt and pepper and toss. Top with shaved pecorino.

BLACK-EYED PEA SALAD

Steps:

• Place the black-eyed peas, whole crushed garlic cloves, halved onion and bay leaf in a large, heavy saucepan and add enough water to cover by 2 inches. Bring to a boil, add salt to taste, reduce the heat, cover and simmer until tender but intact, about 45 minutes. Remove from the heat, remove the lid and allow the black-eyed peas to cool for 30 minutes. Remove and discard the onion. Remove the garlic cloves, squeeze the cooked garlic out of the skins and back into the black-eyed peas, and drain through a strainer set over a bowl.
• Transfer the black-eyed peas to a large bowl. Whisk together the lemon juice, vinegar, minced garlic, cumin, salt, pepper and olive oil. Toss with the beans. Add the remaining ingredients except the feta and toss together. If you want a bit more liquid with the beans, add back some of the broth (I found the dressing to be sufficient). Marinate in the refrigerator for at least 30 minutes before serving. Sprinkle the feta over the top and serve.

SUGAR SNAP PEA SALAD WITH CALABRIAN PEPPER AND FENNEL

Steps:

• Make the dressing: Heat the grapeseed or other oil in a small sauté pan over low heat. When oil begins to shimmer add the garlic, shallot, Calabrian peppers, lemon zest and thyme. Gently cook for 1 minute, stirring. Remove from heat and transfer to a small mixing bowl. Add the olive oil, lemon juice, salt and pepper. Whisk thoroughly to combine.
• Make the salad: Wash the snap peas and remove the tough string that runs along the interior curve of the pea. Julienne the peas lengthwise, about 1/4-inch thick. Put the peas, fennel, 2 tablespoons of the dressing and the salt in a bowl and mix to coat the peas. To serve, sprinkle the mint over the top, drizzle on 1 tablespoon of the dressing and sprinkle the shaved pecorino.

PEA AND FENNEL SALAD

Steps:

• Whisk together the vinegar, olive oil, mustard, honey and onion powder in a large bowl.
• Add the peas, fennel and tarragon to the bowl.
• Toss to coat. Season to taste with salt and pepper.
• Above steps can be done in advance. Top with nuts immediately before serving to maintain crispiness.

FENNEL, PEA AND BROAD BEAN SALAD

Steps:

• Trim the fennel, cutting off the base and removing the coarse outer layer of leaves.
• Cut each bulb in half lengthways, then slice as thinly as possible, using a mandolin or a sharp knife.
• Place in a large bowl of iced water and leave to soak for about 10-15 minutes to crisp up.
• Boil the eggs, (the yolks should be set but still quite soft) drain, then refresh in a pan of cold water.
• Bring another pot of water to the boil, add the broad beans and blanch for 1 minute, then add the peas and return to the boil, blanch for another 3 minutes until the peas and broad beans are tender.
• Drain and refresh in a bowl of iced water.
• For the dressing, whisk all the ingredients together in a bowl, seasoning with salt and pepper to taste.
• Drain all the vegetables and mix, pour over the dressing and toss well.
• Shell the eggs, then cut into quarters lengthways.
• When ready to serve, heat a tiny drizzle of olive oil in a non-stick pan and fry the Parma ham slices until golden brown and crisp, turning once. Divide the salad and eggs among serving plates.
• Break the crispy Parma ham into smaller pieces and scatter over the salads, sprinkle with pepper and serve.