Lady peas are smaller, sweeter, and more tender than most peas. If you can't find them, look for fresh black-eyed, purple-hull, pink eye, or crowder peas. In a pinch, substitute cooked dried peas, and proceed with step 2. Prep: 10 minutes; Cook: 10 minutes.
1 cup fresh lady peas or other fresh shell peas
1/4 cup cider vinegar
Juice of 1 lemon (about 3 tablespoons)
1 shallot, minced
1 teaspoon sugar
1/4 cup olive oil
Sea salt, to taste
Freshly ground black pepper, to taste
1 jalapeño pepper, cored, seeded, and minced
2 pounds assorted heirloom tomatoes, sliced into 1/4-inch rounds
4 fresh basil leaves, thinly sliced
1/2 cup crumbled soft goat cheese
How to Make It
Cook peas in a large pot of boiling salted water 8 to 10 minutes or until just tender. Drain, rinse until cooled completely, and drain again.
Combine vinegar and next 3 ingredients in a small bowl. Add olive oil in a thin, steady stream, whisking constantly. Add sea salt and pepper; stir in jalapeño. Drizzle half of vinaigrette over peas, and toss to coat.
Arrange tomato slices on a platter or individual plates. Spoon peas over tomato, and serve with remaining vinaigrette. Sprinkle with basil, goat cheese, and additional salt and pepper, if desired.
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