Spring Pea Salad With Jamon And Mustard Vinaigrette Recipes

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SUGAR SNAP PEA SALAD WITH SHERRY VINAIGRETTE



Sugar Snap Pea Salad with Sherry Vinaigrette image

Can be prepared in 45 minutes or less.

Yield Serves 4 to 6

Number Of Ingredients 8

2 small shallots, minced
1 1/2 tablespoons Sherry vinegar*
3 tablespoons extra-virgin olive oil
1 pound sugar snap peas, trimmed
1/2 cup thinly sliced fresh basil leaves
3 tablespoons chopped fresh parsley leaves
2 heads Bibb lettuce, washed, spun dry, and torn into bite-size pieces
*available at specialty foods shops and some supermarkets.

Steps:

  • In a large bowl whisk together shallots, vinegar, oil, and salt and pepper to taste.(Vinaigrette may be made 1 day ahead and chilled, covered.)
  • In a large saucepan of boiling salted water cook snap peas until crisp-tender, about 2 minutes. Drain snap peas in a colander and transfer to a bowl of ice water to stop cooking. Drain snap peas well.(Snap peas may be prepared up to this point 1 day ahead and chilled, covered.)
  • Add snap peas to vinaigrette with basil and parsley, tossing to combine well. Line a platter or salad bowl with lettuce and mound with salad.

LITTLE GEMS, ASPARAGUS, AND PEAS WITH CREAMY MUSTARD VINAIGRETTE



Little Gems, Asparagus, and Peas with Creamy Mustard Vinaigrette image

This pretty composed salad is oh so very spring. It's a tumble of asparagus, peas, and Little Gem lettuces, which have the crunch of romaine but small enough leaves that you can serve them whole. The make-ahead tangy mustard vinaigrette has a surprise ingredient: nigella seeds. They provide a delicate allium note-like scallions, only subtler.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 20m

Number Of Ingredients 10

1 small bunch asparagus (12 ounces), cut into 1-inch pieces (2 cups)
Kosher salt and freshly ground pepper
1 cup shelled fresh or unthawed frozen peas
2 tablespoons heavy cream
1 tablespoon fresh lemon juice
1 tablespoon white-wine vinegar
1 tablespoon Dijon mustard
2 teaspoons nigella seeds
3 tablespoons extra-virgin olive oil
4 heads Little Gem lettuces, leaves separated

Steps:

  • Prepare an ice bath. Cook asparagus in a small pot of generously salted boiling water 1 minute. Add peas; cook 15 seconds more. Drain vegetables and transfer to ice bath until cold. Drain and pat dry.
  • In a jar with a resealable lid, combine cream, lemon juice, vinegar, mustard, nigella seeds, and oil; generously season with salt and pepper. Seal lid and shake vigorously until thick and creamy. Toss asparagus and peas with enough dressing to lightly coat.
  • Toss lettuce leaves with more dressing to lightly coat and arrange on a platter in a single layer. Top leaves evenly with asparagus mixture, and serve with remaining dressing alongside.

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