Thank you to Ivanhoe Farmers’ Market for sharing this delightful Spring Pea Salad recipe!
Recipe originally published through Food Network Magazine.
Spring Pea Salad
Total Time: 25 min
Prep: 15 min
Cook: 10 min
Yield: 6-8 servings
2 cups shelled fresh English peas (about 10 ounces)
1 pound sugar snap peas, trimmed
1/4 pound snow peas, trimmed and thinly sliced
1 tablespoon extra-virgin olive oil
1 medium shallot, thinly sliced
1/4 cup chopped walnuts
1/4 cup chopped pitted dates
Pinch of cayenne pepper
2 teaspoons walnut oil
Bring a large pot of salted water to a boil over high heat.
Fill a large bowl with ice water.
If using fresh English peas, add to the boiling water and cook until tender, about 1 minute.
Add the snap peas and cook until bright green, about 2 minutes, then add the snow peas and cook 30 seconds.
Drain the peas and plunge into the ice water to cool.
Heat the olive oil in a large skillet over medium-high heat.
Add the shallot and cook until soft, about 2 minutes.
Add the walnuts, dates and cayenne and cook until the nuts are slightly toasted, about 1 more minute.
Drain the peas, shaking off the excess water, then add to the skillet.
Add 1 teaspoon salt and cook, stirring, until heated through, 3 to 5 minutes.
Add the walnut oil and toss. Add more salt to taste.