Bright green peas in so many elegant forms, fresh mint and creamy feta come together in a symphony of textures and flavors that herald the return of the sun! The season for local peas is rather short, so try making this salad with green beans as the Summer progresses.
1 cup snow pea pods, trimmed
1 cup sugar snap pea pods, strings removed
1 cup shelled English peas
1 cup peas shoots or sprouts (optional)
2 tablespoons olive oil
1/2 cup thinly sliced shallot
1/2 cup arugula leaves, (left whole if small, or chiffonade)
1/4 cup toasted pistachios
2-3 tablespoons mint leaves
1/2 cup crumbled feta cheese
Vinaigrette (recipe follows)
Blanche the snow pea pods, sugar snap pea pods and English peas in salted, boiling water until they turn bright green and are just tender-crunchy. About 3 minutes. Refresh in cold water and drain. You may cut the sugar peas in half on a long diagonal if you like, or leave them whole.
In a sauté pan, heat the olive oil over medium heat and sauté the shallots until they are just tender. Let cool.
Transfer the peas along with the pea fronds or shoots (if you're using them), to a large mixing bowl and toss with the shallots, arugula, pistachios, mint and any of the other fun additions you see below.
Add enough dressing to coat them well. Serve topped with the feta cheese.
Other fun additions:
· 1/4 cup crispy cooked bacon or pancetta, cut in thin strips (optional)
· 1/4 cup chopped basil, tarragon, parsley, chervil, dill or any tender herb you love.
· 1/4 cup chopped kalamata olives
1/3 cup extra virgin olive oil
3 tablespoons white wine vinegar (or your favorite vinegar)
1-2 tablespoons coarsely ground mustard
1 teaspoon sugar
Salt and pepper or lemon-pepper to taste
Combine all of the ingredients in a small bowl.