Snap Pea Salad With Mustard Dressing

6-10
Servings
15m
Prep Time
35m
Cook Time
50m
Ready In


"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."

Original recipe yields 6-10 servings
OK
  • 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 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 & Variations


No special items needed.

Related

VegGirl

I made this last night and I really enjoyed it, there's not a whole lot of snap pea salad recipes around so I was happy to come across this one, 5 stars here, I thank you!

review by:
(26 Oct 2016)