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Hands-on Time
15 Mins
Total Time
1 Hour 15 Mins
Yield
Serves 8 (serving size: about 2/3 cup)
Photo: Squire Fox; Styling: Mary Clayton Carl

How to Make It

Step 1

Combine first 5 ingredients in a medium saucepan; bring to a boil. Partially cover, reduce heat, and simmer 30 minutes. Drain. Discard onion and thyme. Place peas on a jelly-roll pan; let cool 30 minutes.

Step 2

Heat a small skillet over medium heat. Add fennel seeds; cook 3 minutes or until toasted, stirring occasionally. Combine fennel seeds, oil, vinegar, mustard, and pepper in a medium bowl, stirring with a whisk. Add peas; toss to coat. Stir in chives.

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