Frozen peas may have an edge on convenience, but there’s nothing quite like enjoying fresh peas in this Summer Pea Salad recipe. Crisp green pods popped open to reveal tiny globes with a flavor that’s meant to be savored.
As far as food memories go, shelling fresh peas is right up there. The freshly popped pea most definitely takes us back to our childhoods.
This simple Summer Pea Salad can be served as a light main dish, or as a side for a grilled entree. Want to see how it’s done? Click here to watch the how-to video!
This recipe is courtesy of the chefs at Rattan Direct.
- 8 potatoes, cooked, cooled and sliced
- 2 baby gem lettuce, or romaine lettuce, quartered
- 4 shallots, peeled and halved
- 1 cup fresh peas, shelled
For the Sauce
- 2 tablespoons creme fraiche, or sour cream
- 2 tablespoons water or chicken stock
- Flaked sea salt
- Freshly ground black pepper
- 1 tablespoon chives, chopped
- 1 Pre-heat the barbecue or a cast iron griddle.
- 2 Grill the potato slices, shallots and lettuce; just enough to char and, in the case of the shallots, soften slightly.
- 3 Put the peas in cold salted water over a high heat, bring to the boil, cook for 2 minutes, and then strain.
- 4 Add the sauce ingredients to the pan and bring to a simmer. If you use low fat crème fraiche, or sour cream, it may split, but do not worry about it.
- 5 Arrange all the ingredients on plates and drizzle with the sauce.
- 6 Serve hot or cold.