Snow pea salad with caper dressing
Votes: 2
Time: 25 min.
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Nutritional value per serving:
Calories 200, total fat 10 G., saturated fats 1 G., proteins 6 G., carbohydrates 21 G., fiber 8 G., cholesterol 0 mg, sodium 204 mg, sugar 8 G.
Calories 200, total fat 10 G., saturated fats 1 G., proteins 6 G., carbohydrates 21 G., fiber 8 G., cholesterol 0 mg, sodium 204 mg, sugar 8 G.
This vitamin-rich salad includes three types of peas: sugar snap peas, snow peas, and regular green peas. Sugar snap peas and snow peas have such tender pods that they're eaten whole, so boil them for just 1-2 minutes and immediately transfer to an ice bath to preserve their bright green color and slight crunch. Mix the peas with juicy young shoots and drizzle with a French dressing made with capers and tarragon for a brighter, more interesting flavor. A refreshing side dish for meat is ready.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Salad
- 300 g sugar snap peas, trimmed
- 300 g snow peas, trimmed
- Sugar
- 1 cup green peas
- Ground white pepper
- 1/4 cup pea shoots
Refueling
- 1 tbsp Dijon mustard
- 1 tbsp lemon juice
- 1.5 tsp sherry vinegar
- 1/4 tsp capers, coarsely chopped + 0.5 tsp brine from the jar
- 3 tbsp. l. olive oil
- 4 sprigs of tarragon, leaves only, chopped
We recommend
Recipes with similar ingredients: sugar snap peas, pea shoots, Dijon mustard, lemon juice, sherry vinegar, tarragon, capers
Cooking the dish according to the recipe:
- Prepare the dressingIn a medium bowl, whisk together the mustard, lemon juice, and vinegar. Add the capers and brine, along with a pinch of salt and white pepper. Slowly whisk in the olive oil and add the tarragon. Taste.
- Bring a large saucepan of water to a boil and add plenty of salt. Meanwhile, place a colander in a large bowl of ice water (this will prevent you from having to strain the ice out of the peas).
- Add a generous pinch of sugar to boiling water. Add the sugar snap peas and cook until bright green and crisp-tender, about 2 minutes. Using a sieve, remove the peas from the water and transfer them to a prepared colander.
- Bring the water back to a boil and add the snow peas and split green peas. Cook until the peas float to the surface, about 1 minute. Using a sieve, remove the peas from the water and transfer them to the ice bath with the sugar snap peas. Set aside for a couple of minutes to cool completely.
- Drain the water and spread the peas on a clean kitchen towel. Use another towel to gently pat and dry the peas, then let them air dry (excess water will make the salad less flavorful).
- Place the peas in a medium bowl, season with salt, pepper, and sugar. Toss to combine. Drizzle with the dressing and stir in the pea shoots. Taste again and serve immediately.
Categories:
Similar recipes
