Pea Salad with Tarragon and Pea Shoots

Need a gluten free, dairy free, lacto ovo vegetarian, and vegan salad? Pea Salad with Tarragon and Pea Shoots could be an amazing recipe to try. One serving contains 207 calories, 6g of protein, and 8g of fat. For $3.06 per serving, this recipe covers 19% of your daily requirements of vitamins and minerals. This recipe serves 6. 81 person found this recipe to be flavorful and satisfying. From preparation to the plate, this recipe takes around 35 minutes. Head to the store and pick up bell pepper, pea shoots, snow peas, and a few other things to make it today. It is brought to you by Foodnetwork. Taking all factors into account, this recipe earns a spoonacular score of 96%, which is awesome. If you like this recipe, take a look at these similar recipes: Pea Shoots (Stir-Fried Pea Shoots -- Ching Chow Dau Miu), Pea Salad with Basil and Pea Shoots, and Saffron Chicken Breasts with English Pea Purée, Pea Shoots, and Mint.

Servings: 6

Preparation duration: 30 minutes

Cooking duration: 5 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Make the dressing: Whisk the mustard, lemon juice and vinegar in a medium bowl. Add the capers and brine and a pinch each of salt and white pepper. Slowly whisk in the olive oil and add the tarragon. Taste for seasoning. Bring a large pot of water to a boil, adding salt until it tastes like seawater. Meanwhile, set a colander in a large bowl of ice water (this will keep you from having to pick ice out of the peas later). Add a generous pinch of sugar to the boiling water. Add the sugar snap peas and cook until bright green and crisp-tender, about 2 minutes. Use a strainer to remove the peas from the water and transfer them to the colander. Bring the water back up to a boil and add the snow peas and shelled peas. Cook until they float to the surface, about 1 minute. Use the strainer to remove the peas and plunge them into the ice bath with the sugar snaps. Set aside for a couple of minutes to ensure the peas have cooled thoroughly. Drain the peas, then spread them out on a clean kitchen towel. Use another kitchen towel to gently pat them dry, then let air-dry. (Water on the peas will dilute all of the good flavors.) Transfer the peas to a medium bowl and season with salt, white pepper and a sprinkle of sugar. Stir to blend. Toss with the dressing and pea shoots. Taste again for seasoning and serve immediately. Photograph by Con Poulos

 

Step by step:

Make the dressing

1. Whisk the mustard, lemon juice and vinegar in a medium bowl.

2. Add the capers and brine and a pinch each of salt and white pepper. Slowly whisk in the olive oil and add the tarragon. Taste for seasoning.

3. Bring a large pot of water to a boil, adding salt until it tastes like seawater. Meanwhile, set a colander in a large bowl of ice water (this will keep you from having to pick ice out of the peas later).

4. Add a generous pinch of sugar to the boiling water.

5. Add the sugar snap peas and cook until bright green and crisp-tender, about 2 minutes. Use a strainer to remove the peas from the water and transfer them to the colander.

6. Bring the water back up to a boil and add the snow peas and shelled peas. Cook until they float to the surface, about 1 minute. Use the strainer to remove the peas and plunge them into the ice bath with the sugar snaps. Set aside for a couple of minutes to ensure the peas have cooled thoroughly.

7. Drain the peas, then spread them out on a clean kitchen towel. Use another kitchen towel to gently pat them dry, then let air-dry. (Water on the peas will dilute all of the good flavors.)

8. Transfer the peas to a medium bowl and season with salt, white pepper and a sprinkle of sugar. Stir to blend. Toss with the dressing and pea shoots. Taste again for seasoning and serve immediately.

9. Photograph by Con Poulos

Nutrition Information:

covered percent of daily need