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Minted Spring Pea Salad Recipe

Minted Spring Pea Salad

This salad can be prepared ahead of time and brought to room temperature before serving.

Minted Spring Pea Salad

Adapted from American Grown by Michelle Obama

Minted Spring Pea Salad Recipe

Ingredients

  1. 2-1/2 cups shelled fresh green peas
    1 small shallot, peeled and thinly sliced
    1 small leek, cleaned, white part only, thinly sliced
    Zest and juice of 1 lemon
    1/4 cup extra-virgin olive oil
    1/2 cup shredded fresh mint leaves
    Salt and freshly ground black pepper

Directions

  1. Bring a large pot of salted water to a boil. Pour the peas into the water and cook for no more than 2 minutes.
  2. Drain and immediately plunge the peas into a bowl of ice water. Drain and pat dry with a towel.
  3. Purée 1/2 cup of the peas with the juice of a lemon, zest and olive oil in a blender until smooth.
  4. Place the peas, shallot, leek and mint in a medium, nonreactive bowl and toss gently to combine.
  5. Pour the pea purée over the salad and gently toss. Season to taste with salt and pepper and toss gently until the vegetables are coated.

Serves 6-8.

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