A delicate tangle of grassy pea greens forms the basis of this salad, complemented by fresh peas, endive, and a warm, fruity vinaigrette that both offsets the faintly bitter quality of the pea greens and lightly wilts them.

To boost our salad with sweet springtime flavor, we steamed the fresh peas in a skillet until just tender before adding them. In the same skillet we used to cook our peas, we toasted pistachios to build our warmed vinaigrette.

Then we added a microwaved mixture of shallots, apricots, mustard, and white wine vinegar to the hot oil. We made sure to add the apricot mixture to the oil off the heat, as the hot oil was likely to sizzle.

The last step was simply tossing the warmed vinaigrette with the pea greens, cooked peas, and a bit of Belgian endive for welcome crunch. You can substitute frozen, thawed peas for the fresh peas; if using frozen peas, skip the first step.

For more recipes, cooking tips and ingredient and product reviews, visit www.americastestkitchen.com. Find more recipes like Pea Green Salad with Apricot Vinaigrette in "Vegetables Illustrated."

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