Pea Salad with Tarragon and Pea Shoots
- For the dressing:
- 1 tablespoon dijon mustard
- 1 tablespoon fresh lemon juice
- 1 1/2 teaspoons sherry vinegar
- 1/4 teaspoon capers, roughly chopped, plus 1/2 teaspoon brine from the jar
- Kosher salt and freshly ground white pepper
- 3 tablespoons extra-virgin olive oil
- 4 sprigs tarragon, leaves chopped
- For the salad:
- Kosher salt
- 3/4 pound sugar snap peas, strings removed
- 3/4 pound snow peas, trimmed
- 1 cup shelled green peas
- Freshly ground white pepper
- 1/4 cup pea shoots
Make the dressing: Whisk the mustard, lemon juice and vinegar in a medium bowl. Add the capers and brine and a pinch each of salt and white pepper. Slowly whisk in the olive oil and add the tarragon. Taste for seasoning.
Bring a large pot of water to a boil, adding salt until it tastes like seawater. Meanwhile, set a colander in a large bowl of ice water (this will keep you from having to pick ice out of the peas later).
Add a generous pinch of sugar to the boiling water. Add the sugar snap peas and cook until bright green and crisp-tender, about 2 minutes. Use a strainer to remove the peas from the water and transfer them to the colander.
Bring the water back up to a boil and add the snow peas and shelled peas. Cook until they float to the surface, about 1 minute. Use the strainer to remove the peas and plunge them into the ice bath with the sugar snaps. Set aside for a couple of minutes to ensure the peas have cooled thoroughly.
Drain the peas, then spread them out on a clean kitchen towel. Use another kitchen towel to gently pat them dry, then let air-dry. (Water on the peas will dilute all of the good flavors.)
Transfer the peas to a medium bowl and season with salt, white pepper and a sprinkle of sugar. Stir to blend. Toss with the dressing and pea shoots. Taste again for seasoning and serve immediately.
Photograph by Con Poulos
Recipe courtesty of Food Network Magazine
Recipe courtesy of Bobby Flay