Peas, Peas Me

Now that we have moved from spring to summer the fresh food possibilities have exploded.  Strawberries, sugar snap peas, fresh shelling peas, leeks, herbs, beets, garlic scapes and greens, show us how wonderful fresh food can be. Local farmers markets are teaming with everything, and it will only get better. Although we are still challenged with world events and the Covid-19 pandemic, seasonal produce helps to alleviate feeling glum, (at least it helps me to live in the moment).

I’m one of those people whose addiction to crunch surfaces in many ways; this salad for instance. It’s the best in early summer when fresh sugar snap peas, shelling peas and herbs are plentiful. I blanch ever so slightly the fresh snap peas and shelling peas to bring out the vibrancy of their color. This salad works well for a picnic, pot luck or in your screened in porch.

SUGAR SNAP PEA SALAD WITH CIDER VINAIGRETTE

INGREDIENTS  FOR SALAD:

  • 2 pints sugar snap peas, stemmed
  • 1 cup shelled or frozen peas
  • 1/2 small red onion thinly sliced or 2 spring leeks thinly sliced
  • 3 tablespoons fresh dill, coarsely chopped
  • 8 fresh mint leaves, coarsely chopped
  • Kosher salt, and freshly ground black pepper to taste

FOR VINAIGRETTE:

  • 1/4 cup apple cider vinegar (I use Braggs)
  • 1 teaspoon fresh lemon juice
  • 2 tablespoons filtered water
  • 1/2 teaspoon tamari sauce (I use Braggs Liquid Aminos)
  • 1 teaspoon Dijon mustard
  • 2 teaspoons pure maple syrup
  • 1 clove garlic, grated
  • Kosher salt and freshly ground black pepper to taste
  • 3/4 cup cold pressed sunflower oil

INSTRUCTIONS:

  1. In a medium pot of salted water, blanch the sugar snap peas for 2 minutes, drain, then place in bowl of ice water. Drain and cut in half on a diagonal. If using fresh peas, blanch for 2 minutes, drain and place in bowl of ice water. Spin both vegetables in a salad spinner, or drain on paper towels.
  2. Slice spring leeks in small rounds, using white and light green parts only.
  3. Chop dill and mint. Place all ingredients in large bowl and toss gently with your hands.
  4. Combine all ingredients for vinaigrette in a pint Mason jar. Shake vigorously. Dress salad with about 1/4 cup dressing (you will have left over dressing) and toss gently.
  5. Serve immediately

Serves 4-6

img_6588

“Ahhh 2020 is challenging us; but this too will pass.”

 

 

%d bloggers like this: