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.
COTTAGE GROVE HOUSE 
Love this salad, I am very fond of using yogurt as a base for salad dressing, especially in the Summer…
great move to use green peas, very unusual, but I can see how it would work perfectly for this type of salad
Hi Sally. I haven’t used yogurt in salad dressing very often and this salad sort of “got the ball rolling”. It was so fresh and tangy. Delicious.
What a great way to fix peas. Will definitely save this recipe to try when I get some peas.
Great salad Jovina. I didn’t realize how much I enjoy peas in salad form. Really nice with the yogurt dressing.
What a lovely dish, I am loving the simple list of ingredients and I know it will taste incredible. I do love peas and never thought to put yogurt with them but it really is brilliant.
Thank you! Almost too simple to even count as a recipe. :) The cucumbers were a nice refreshing crunch with the soft sweet peas. Deliciously tangy too.
Gorgeous! It looks like it would be sooooo satisfying!
Thank you Serena! :)
Oh my! Must try. How is it that sweet peas always look so beautiful and enticing?
I agree with you. Sweet peas are very photogenic aren’t they!
Mmmmmmmmmm yummy!
Thank you, it was very delicious. :)
Another cracking salad, my friend. Would’ve never thunk it myself but I’ll give it a bash!!
Well, it’s good alright, but now I’m stuck on the idea of cole slaw! :)
Welcome to my world! I’m always stuck on the idea of coleslaw :)
Thanks. Simple ingredients, creatively put together. Perhaps some mint or fresh oregano might go as well.
Hi Aneela, Yes! I think fresh oregano would be wonderful in this salad too! I just made a fabulous pesto the other night that had fresh oregano in it and was so impressed. I decided I need to incorporate it into my cooking more. Thank you for your comment. :)
Ooh yeah sounds good! Loving Greek yoghurt salads at the moment too! Wouldn’t have thought of this one- like it!
Yes! I couldn’t have thought of this salad either. Ethan Stowell is such a fabulous chef, I knew without a doubt this would be good. And I love the simplicity of it too. Thanks!
I’m saving this recipe! Baby peas are a dinner staple in our house, but I’ve yet to convince the husband that he likes peas (as much as he likes pizza), this salad might do the trick….
Ha! Well, It took me quite a few years to like peas. I love them more than pizza now! What if you put them on a pizza? :)
Hahaha peas pizza! Worth a try!
This is beautiful. I have spent my summer making salads (not like this beautiful one..WOW) and reading MFK Fisher, including her “How to Cook a Wolf”. Something about her makes me sad. But she really loved food and reading her was like watching a flower open. I’ve moved on to David Leibovitz who has me laughing out loud. This dish is so pretty. I love that you use yogurt and not sour cream and all of those fresh herbs with lemon juice. You’ve made salads exciting again. Beautiful presentation.
Thank you so much Amanda. What a coincidence you are not only making salads but reading MFK Fisher’s How to Cook a Wolf. You would really like the restaurant here in Seattle. Quaint and a little tough to get a table though. Are you reading The Sweet Life in Paris? A laugh out loud novel would be good for the soul right now! :)
Yes sweet life in Paris. Great recipes too. It is soo funny! Read it. He was influenced by Alice waters who also influenced mfk. And you are in the center of all of it. Read sweet life! You will laugh and drool.
I will, for sure!
What a beautiful salad, love the crispy celery against the soft peas and the herbs that you used. I know I would love that restaurant.
Hi Cheri. Don’t you just love crispy and soft texture together! That’s one of the things that make food so beautiful. Not only the flavors but the textures. Thank you. :)
This looks just heavenly, just the perfect combination of light and filling.
Thank you! A perfect recipe for a hot evening. A nice cool yogurt dressing with peas, cucumbers and herbs…especially mint! ;)
Lovely combo of ingredients and flavours Seana, very refreshing. I threw aside mayonnaise and sour cream in favour of yoghurt many years ago. I’ve never looked back. Fresh baby spring peas are just around the corner…
Good idea cutting the mayo out of the diet! Wish I could do the same Sandra. I love the stuff too much. Even as a small child I remember loving mayonnaise. I’ve tried too. Although there are many recipes that typically call for mayo that I would rather use yogurt. But, love mayo on sandwiches…ahem, and artichokes!
What a lovely looking salad! I love mayo but too much can be so overwhelming, I almost always replace it with full-fat greek yogurt in recipes :)
I agree with you about full fat greek yogurt. I never buy the lighter versions! Full fat just taste so much better doesn’t it! Thank you. :) Still thinking about your wonderful rhubarb and cinnamon cake. Love that it is raw!
Light yogurt just tastes horrible to me now that I’ve tried real full-fat! Ah thanks :) I just ate the last slice and am already planning on making another one!
Love your beautifully plated pea salad with all its herbal goodness.
Thank you Karen. I think the herbs were what really made the salad. It was wonderful. Especially the mint. Can’t get enough mint these days!
Well you salad making machine, I do love peas, and I do love yogurt, and I do love MKF Fisher (and David Leibovitz too for that matter) so I have to say – this is kind of the perfect post for me. Just so happens i have almost everything on hand. Onto the chalkboard with it. ;)
I am beginning to think our cabinets are stocked very similarly. :) I have to chuckle at your “onto the chalkboard with it”! I am imagining magical things occur after they appear on your chalkboard!
How to Cook a Wolf is one of my favourite books and my name is Stowell as well! Delicious recipe by the way:)
Hmmm. Very interesting. :)
Lovely!!
HI Elaine. Thank you…how’s Bob? :)
He’s good thank you, gorgeous as always :)
Wow, what an original little salad Seana! This is something I’m going to HAVE to try come summertime. So pretty too on your beautiful scalloped plate.
Hi Margot. Isn’t it? I was drawn to this recipe just by the photograph in the magazine. Once I read it was Ethan Stowell’s I had to make it. Lovely with all it’s fresh herbs and tangy yogurt. You’ll love it. Hope it makes it to your table next summer. :)
I love that you are open-minded enough to use frozen peas – I’ll tell you, the frozen ones often taste better to me than the fresh ones I grow. I hate admitting that, but it’s true. This is a lovely salad, and in a season of potlucks and barbecues where make-ahead dishes that can be served at room temp are a necessity, this one is perfection.
Oh my gosh Valerie, I couldn’t agree with you more. I do like fresh peas but more so in soups. Frozen are so much more tender and sweet and you are also right about bringing a salad such as this to a potluck. It serves so well at room temp. Thank you!
Delightful elegant salad! So like in a fancy restaurant! x
Ha! I think these were served in a fancy restaurant. At least the recipe came from a fancy restaurant owner/chef… :)
Great! x
I would love to dig my fork eh…spoon into it. Spoon gives bigger bite ;). Lovely salad Seana!
Ha! Yes, a spoon would work much better with this salad. Not only bigger bite, but the peas seems to fit better using a spoon don’t they! Thank you Sonal…
Lovely salad, and a great use of all ingredients! I do love a tangy/herby dressing too.
Thank you, it really is a nice combination of ingredients and the dressing was spot on for this salad. :)
what a pretty picture that makes :-) I’m not overly fond of peas, but this looks good to me!
It took me a really long time to appreciate peas, now I love them! :)
Hi Seana– Who could resist eating at a place named “How to Cook a Wolf”??? The peas look so tender and inviting! great recipe!
It’s true. It’s a wonderfully quaint place. Seattle is full of these types of restaurants. Another cleverly named restaurant is “The Walrus and the Carpenter”. Clever because they serve oysters! :)
I’ve seen review of he Walrus and the Carpenter on tv and in food magazines– Just another reason I’d love to ravel up to Seattle and eat myself silly!
It looks delicious and smells nice too with basil and mint! I like your dressing :)
Thank you Linda. :)
have & love all the ingredients, totally live on salads in the summer, love the recipe = MUST make this. Thank you for sharing!
Azita! Hello. I’ve got to say it is so nice to see your presence back in and around the blogosphere! Welcome back. I had fun peeking around your site the other day. You are very talented! :)
Loving your intro, salad making machine! Besides that, even though I really like peas I’ve never had them in a salad before. Not that I can think off. And I’m really enjoying the idea of that dressing. Maybe I’ll try and buy in some frozen peas and use the rest in a thin soup.
Hi Johnny, thank you! Knowing you enjoy Greek yogurt I think you’ll like this salad. Personally I think the frozen peas work better, they are more tender and sweeter than fresh English peas (which I do love) I like to scatter a handful of tender sweet peas on top of a leafy salad too. Just bought more peas and cucumbers today to make this again! Oh, and by the way Margot and I both are missing your posts… :)
This looks absolutely beautiful. And I would never have thought to put peas in a salad! Also, love the plate!
Hi Gab. Thank you so much for your kind comment. :) Peas are really good in a salad, you definitely should give it a try, if you like peas you’ll love a pea salad.
I love fresh peas from the garden. Following your blog now. Hope you enjoy mine. Emma.
Hi and thank you for following Emma! I do enjoy your blog. Glad to have “met” you today… :)
I’m so excited to go home and try this salad, Seana! I love peas in a salad, and the combination of mint, cukes and yogurt make me think of a tzatziki sauce. Only you can take a simple pea…a simply rustic meal and make it look absolutely gorgeous and sophisticated. I’m loving this.. <3
Well, here you are again…twice in one day. :) It’s a good pea salad for sure…I’m making it again tonight. We are having a heat wave today, 91° right now!. That’s hot for Seattle! And we love tzatziki! We just polished off a huge bowl Saturday. Really nice to hear from you Prudy…