COTTAGE GROVE HOUSE

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.