Heirloom Tomato Salad with Fresh Lady Peas
Submitted by: JustRightMenus
Description:
Lady peas are smaller, sweeter, and more tender than most peas. If you can't find them, look for fresh black=eyed, purple-hull, pink eye, or Crowder peas. In a pinch, substitute cooked, dried peas and proceed with step 2.
Prep: 10 minutes
Cook: 10 minutes
Servings: 6
Categories: basil, peas, salad, tomatoes, veggie
From the kitchen of:
The Produce Box newsletter 2010. Originally from Sara Foster, Fresh Every Day: More Great Recipes from Foster's Market.
Ingredients
1 c. fresh lady peas or other fresh shell peas
1/4 c. cider vinegar
3 TB fresh lemon juice
1 shallot, minced
1 tsp sugar
1/4 c. olive oil
Sea salt, to taste
Freshly ground black pepper, to taste
1 jalapeno pepper, cored, seeded, and minced
2 pounds assorted heirloom tomatoes, sliced into 1/4-inch rounds
4 fresh basil leaves, thinly sliced
1/2 c. crumbled soft goat cheese
Directions
1) Cook peas in a large pot of boiling salted water 8 to 10 minutes, or until just tender. Drain, rinse until cooled completely, and drain again.
2) Combine vinegar and next 3 ingredients (lemon juice, shallot, and sugar) in a small bowl.
3) Add olive oil in a thin, steady stream, whisking constantly.
4) Add sea salt and pepper; stir in jalapeno.
5) Drizzle half o fthis vinaigrette over the peas, an dtoss to coat. m
6) Arrange tomato slices on a platter or individual plates. Spoon peas over tomato, and serve with remaining vinaigrette.
7) Sprinkle with basil, goat cheese, and additional salt and pepper, if desired.