herbal baby pea salad
August 4, 2014 § 72 Comments
This summer I have been a salad making machine. Not only salads with leafy greens, but this type of salad too. Here we have an herbal (parsley, basil and mint) pea salad tossed in a tangy Greek yogurt dressing. You could use fresh peas if you steamed or boiled them first. I used thawed baby peas and they were perfectly tender and sweet.
This recipe comes from Ethan Stowell. A respectable chef who owns NINE restaurants in the Seattle area, one of which is cleverly named “How to Cook a Wolf”. According to their website, “How to Cook a Wolf pays homage to MFK Fisher and the philosophy of taking simple ingredients and transforming them into culinary splendor. The food is uncomplicated and rustic. It’s an ever-changing menu of Italian inspired small plates”. My kind of cooking, and my kind of place.
I n g r e d i e n t s
- 1 cup plain whole-milk Greek yogurt
- 3 tablespoons fresh lemon juice
- 1/4 cup extra-virgin olive oil
- 1 cup flat-leaf parsley leaves
- 1/4 cup finely shredded basil leaves
- 1/4 cup finely shredded mint leaves
- Salt and freshly ground pepper
- 1 pound frozen baby peas, thawed
- 3 large seedless cucumbers,peeled, halved lengthwise, seeded and sliced 1/2 inch thick
In a large bowl, whisk the yogurt with the lemon juice and olive oil. Add the parsley, basil and mint; season with salt and pepper. Stir in the peas and cucumbers and serve.