Lady Pea Salad

Lady Pea Salad Recipe
Photo: Squire Fox; Styling: Mary Clayton Carl
Delicate green lady peas are perfect in this summer side. If you can't find them, sub any field pea, such as pink-eye or crowder.

Yield:

Serves 8 (serving size: about 2/3 cup)

Recipe from

Recipe Time

Hands-on: 15 Minutes
Total: 1 Hour, 15 Minutes

Nutritional Information

Calories 58
Fat 5.2 g
Satfat 0.7 g
Monofat 3.7 g
Polyfat 0.6 g
Protein 0.7 g
Carbohydrate 2.5 g
Fiber 0.4 g
Cholesterol 0.0 mg
Iron 0.5 mg
Sodium 237 mg
Calcium 17 mg

Ingredients

4 cups fresh lady peas
4 cups water
1/2 teaspoon kosher salt
2 thyme sprigs
1 small onion, trimmed and quartered
1 teaspoon fennel seeds
3 tablespoons extra-virgin olive oil
2 tablespoons white balsamic vinegar
2 tablespoons whole-grain Dijon mustard
1/4 teaspoon freshly ground black pepper
1/4 cup chopped fresh chives

Preparation

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.

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.

Note:

Shaun Garcia,

June 2013
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