Snap Pea Salad With Mustard Dressing
Recipe: #25095
October 25, 2016
Categories: Salads, Vegetable Salad, Peas, July 4th, Labor Day, Potluck, Oven Bake, Gluten-Free, Kosher, Low Cholesterol, No Eggs, Non-Dairy, Vegan, Vegetarian, more
"I had peas and snap peas in my garden and could not find a decent recipe for a salad. After looking at a few recipes I devised this from a Gordon Ramsay bean salad recipe. Bean and Snow peas could also be used.... I used cashews to mix through and garnish but I really think pine nuts would be the go. You can leave the snap peas whole, but I prefer them cut in half. Next time I am going to try adding a little finely minced mint to the dressing. Refrigeration time not included in cook time."
Ingredients
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- FOR DRESSING
Nutritional
- Serving Size: 1 (291.9 g)
- Calories 579.6
- Total Fat - 44.2 g
- Saturated Fat - 6.5 g
- Cholesterol - 0 mg
- Sodium - 61.4 mg
- Total Carbohydrate - 38.2 g
- Dietary Fiber - 8.8 g
- Sugars - 4.9 g
- Protein - 13.3 g
- Calcium - 120.7 mg
- Iron - 3.9 mg
- Vitamin C - 23.1 mg
- Thiamin - 0.7 mg
Step by Step Method
Step 1
Preheat the oven to 180°C.
Step 2
Wrap the garlic in foil and roast in the oven for 20–25 minutes until soft. Remove from the oven to cool.
Step 3
Whilst the garlic is cooking you can lightly toast the pine nuts on a baking tray for a few minutes ~ or if preferred toast in a pan over the hot plate.(Either way they should be watched very carefully so as not to burn - just slightly browned).
Step 4
Meanwhile blanch the snap peas and peas ~ by plunging them in plenty of boiling lightly salted water for 1½ -2 minutes until are just slightly cooked but still crunchy. Refresh immediately placing them in the iced water then run under cold water to drain and leave to one side.
Step 5
When well drained ~ mix together the cooled snap peas, peas and nuts (reserve a few nuts for garnish) with a little seasoning.
Step 6
Remove the flesh from the garlic heads and mash with 1 1/2 tablespoon of the white wine vinegar until a smooth paste is formed, add the mustard's and honey and mix well.
Step 7
Pour in the olive oil over mustard mixture in a slow drizzle, stirring constantly to thicken.
Step 8
Taste and season as necessary, adding a little more vinegar if needed.
Step 9
Dress the peas, toss to coat well refrigerate until serving ~ just prior to serving garnish with the reserved pine nuts.
Tips
No special items needed.