Pea Salad With Tarragon And Pea Shoots Recipes

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PEA SALAD WITH BASIL AND PEA SHOOTS



Pea Salad with Basil and Pea Shoots image

Peas embody spring to me, and there are so many shapes and sizes to choose from. Sugar snaps have a sweet and grassy flavor; snow peas have a wonderful crunch. I also love frozen peas. Defrosted and used as is, they add a starchy comfort that takes me to childhood. Small, simple touches make this salad come out better: adding a pinch of sugar to the peas enhances their sweetness, blanching and cooling them in an ice bath assures they are crisp and cold, and thoroughly drying them off before coating them in the vinaigrette prevents the flavors from diluting. When the peas are coated with the "bite" from the mustard and the saltiness of the capers, they come to life.

Provided by Alex Guarnaschelli

Categories     side-dish

Time 50m

Yield 6 to 8 servings

Number Of Ingredients 14

3 tablespoons Dijon mustard
2 tablespoons red wine vinegar
1/4 teaspoon lmeon zest
Juice from 1 large lemon
1 teaspoon capers plus 1 teaspoon caper brine
Kosher salt and freshly cracked black pepper
1/3 to 1/2 cup extra-virgin olive oil
Ice cubes, as needed
Water, as needed
12 ounces snow peas, ends trimmed
12 ounces sugar snap peas, ends trimmed
1 1/2 cups frozen peas, defrosted
1 cup pea shoots or tendrils
1/2 cup basil leaves, torn into pieces

Steps:

  • Make the vinaigrette: In a medium bowl, whisk together the Dijon mustard, red wine vinegar, lemon zest and juice. Add the capers, caper brine and a pinch of salt and pepper, to taste. Slowly whisk in the olive oil. Taste and reseason, only if needed. Set aside.
  • Prepare an ice bath. Fill a large bowl halfway with ice cubes and add some cold water. Put a colander squarely inside the ice bath. The colander will keep you from having to pick the peas out from amongst the ice cubes in the ice bath.
  • Blanch the peas: Bring a medium pot of water to a boil over medium heat. Add salt until the water tastes like seawater. Add the snow peas and cook until crisp-tender, about 1 minute. Remove the peas from the water with a strainer and transfer them to the colander inside the ice bath. Bring the water back up to a boil. Add the sugar snap peas and cook until crisp-tender, about 1 minute. Use the strainer to remove the peas and plunge them into the colander inside the ice bath. Allow them to sit in the ice water to assure they have cooled thoroughly. Discard the blanching water.
  • Finish: Remove the peas from the ice bath and spread them out onto the kitchen towel over flat surface. Use another kitchen towel to gently pat them dry. Transfer the towel to a plate and put the peas into the refrigerator to chill until you are ready to serve.
  • Assemble: Toss the sugar snap peas, snow peas and defrosted peas with a sprinkle of sugar, the vinaigrette and some salt and pepper. Mix in the pea shoots and basil leaves and pea shoots. Drizzle with olive oil and taste for seasoning. Transfer the salad to a platter and serve immediately.

ASPARAGUS AND PEA SHOOT SALAD



Asparagus and Pea Shoot Salad image

Raw asparagus, peas, and wispy pea shoots are tossed in a creamy, tangy buttermilk dressing laced with tarragon and other herbs.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 11

1/4 cup low-fat buttermilk
2 tablespoons white balsamic vinegar
2 tablespoons extra-virgin olive oil
2 tablespoons finely chopped fresh chives
2 tablespoons finely chopped fresh flat-leaf parsley
2 tablespoons finely chopped fresh tarragon
Coarse salt and freshly ground pepper
Coarse salt and freshly ground pepper
3/4 cup fresh shelled peas
1 bunch asparagus (about 1 pound), trimmed and cut on the bias into 2-inch pieces (about 3 1/2 cups)
6 ounces pea shoots, stems trimmed (about 5 cups)

Steps:

  • Make the dressing: Pulse buttermilk, vinegar, oil, chives, parsley, tarragon, and 3/4 teaspoon salt in a blender until emulsified and pale green. Season with pepper.
  • Make the salad: Prepare an ice bath. Bring a medium pot of lightly salted water to a boil. Add peas; blanch until vibrant green, 3 to 4 minutes. Drain in a colander, and transfer to ice bath. Let stand until cool. Drain in colander.
  • Arrange asparagus, pea shoots, and peas on a platter. Drizzle with dressing and toss just before serving. Season with pepper.

TARRAGON GREEN PEAS



Tarragon Green Peas image

Make and share this Tarragon Green Peas recipe from Food.com.

Provided by jovigirl

Categories     Vegetable

Time P5DT10m

Yield 6 serving(s)

Number Of Ingredients 4

1 (1 lb) package frozen sweet peas
3 tablespoons butter
2 green onions, sliced
1/8 teaspoon dried tarragon leaves

Steps:

  • Cook peas to desired doneness (as directed on package). Drain.
  • Meanwhile, melt butter in small saucepan over medium heat. Add onions; cook 2 - 3 minutes or until onions are tender, stirring occasionally. Stir in tarragon. Pour onion-butter mixture over cooked peas; stir to coat.

Nutrition Facts : Calories 110.8, Fat 6, SaturatedFat 3.7, Cholesterol 15.3, Sodium 126.5, Carbohydrate 10.8, Fiber 3.3, Sugar 4.2, Protein 4.1

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