Salads/ Vegetables

Cold Fresh Pea Salad with Apples and Mint

If you’re lucky enough to find fresh peas in your local farmer’s market, snap them up while they last. Fresh peas have an indescribably delicious flavor that’s entirely lacking in the frozen variety. When I was a child, I used to shell peas my mother bought from a local farmer during the summer. I haven’t seen fresh peas in the shell for years.

This recipe is one way to use those fresh peas with minimal cooking. Fresh peas are so precious, and their lives so short that it’s best to eat them as close to raw as possible. I blanch the peas for about 30 seconds, then immediately run them under cold water to stop the cooking.

Apples don’t have the same season as peas, but they last for a long time in my fridge, so I often have some lurking in my vegetable drawer. I like their sweet crunch in contrast to the softer texture of the peas. Douse the apples in apple cider vinegar to keep them from turning brown.

I love the flavor of fresh mint with both apples and peas. Be sure to use plenty of fresh mint. It’s difficult to overdo it in this dish.

To add a savory note, I make a vinaigrette out of a light oil like grapeseed or organic canola oil, a dab of mustard, and a sweet vinegar, plus a little salt.  Toss the salad together, and let the flavors blend for a few hours in the fridge. Take the salad out of the fridge at least 30 minutes before serving.

Springhouse Turtle Eats

Cold Fresh Pea Salad with Apples and Mint

By Springhouse Turte Serves: 4
Prep Time: 30 Total Time: 30

Fresh peas with apples and mint make a crisp summer salad.

Ingredients

  • 1 pound fresh peas
  • 4 cups filtered water
  • 2 medium apples, peeled and diced (I use Gala apples)
  • 1 tablespoon apple cider vinegar
  • 2 teaspoons sweet vinegar (rice or fruit vinegar works fine)
  • 1/8 teaspoon brown or dijon mustard
  • 1/2 teaspoon salt
  • 2 tablespoons organic canola or grapeseed oil
  • 1/2 cup chopped fresh mint leaves

Instructions

1

In a medium saucepan, bring 4 cups filtered water to a rolling boil.

2

Drop in the peas, and cook, stirring for 30 seconds.

3

Immediately drain the peas in a colander under cold running water.

4

Put the peas into a medium bowl and set aside.

5

Place the apples and apple cider vinegar in a medium bowl, and toss to coat thoroughly. Drain any excess apple cider vinegar.

6

In a small bowl, combine the sweet vinegar, mustard and salt.

7

Slowly whisk in the oil.

8

Stir in the fresh mint.

9

Pour the vinaigrette over the apples and toss lightly to combine.

10

Stir in the peas.

11

Cover and refrigerate for at least 2 hours.

12

Remove from fridge 30 minutes before serving.

Fresh peas are precious. Blanch them in boiling water for 30 seconds, drain in a colander, and rinse with cold water.

I like Gala apples, which are crisp and sweet. Toss the peeled and chopped apples in apple cider vinegar to prevent them from turning brown.

Use lots of fresh mint in this salad. I grow several varieties, so I chop them up together.

Whisk the oil into the vinegar, then stir in the chopped mint.

Toss the apples in the vinaigrette until thoroughly coated.

Cover the salad and store it in the fridge for at least two hours to allow the flavors to blend. It keeps well overnight.

Springhouse Turtle Eats

 

 

Newsletter

You Might Also Like

No Comments

Leave a Reply