Snap Pea Salad With Mustard Dressing
October 25, 2016
"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."
- FOR DRESSING
- 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
Preheat the oven to 180°C.
Wrap the garlic in foil and roast in the oven for 20–25 minutes until soft. Remove from the oven to cool.
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).
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.
When well drained ~ mix together the cooled snap peas, peas and nuts (reserve a few nuts for garnish) with a little seasoning.
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.
Pour in the olive oil over mustard mixture in a slow drizzle, stirring constantly to thicken.
Taste and season as necessary, adding a little more vinegar if needed.
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.