Banyuls vinegar is cask aged but smoother and less oaky than sherry vinegar. Sub a milder vinegar, like Champagne or white wine, that won't compete with the earthiness of the peas.

Recipe by Cooking Light July 2016


Credit: Iain Bagwell; Styling: Heather Chadduck Hillegas

Recipe Summary test

5 mins
55 mins
Serves 12 (serving size: about 1/2 cup)


Ingredient Checklist


Instructions Checklist
  • Place peppercorns, thyme sprigs, garlic, and bay leaf in the center of a 6-inch square piece of cheesecloth. Bring corners together, and tie bundle with kitchen twine to form a sachet. Place sachet, 8 cups water, peas, and 3/4 teaspoon salt in a large Dutch oven; bring to a boil over high heat. Reduce heat to medium-low; cover and simmer 30 minutes or until peas are tender. Stir in 3/4 teaspoon salt. Remove pan from heat; cool to room temperature in cooking liquid. Remove sachet; discard. Drain (do not rinse peas).

  • Combine peas, celery, onion, and parsley in a large bowl. Combine remaining 1/2 teaspoon salt, oil, vinegar, and Dijon mustard in a small bowl, stirring with a whisk. Add vinegar mixture to pea mixture; toss to coat. Sprinkle with ground black pepper.

Nutrition Facts

251 calories; fat 6.7g; saturated fat 1g; mono fat 4.5g; poly fat 0.9g; protein 13g; carbohydrates 36g; fiber 6g; iron 5mg; sodium 165mg; calcium 70mg; sugars 5g.