This recipe lives in infamy as the only thing I have ever made that Danny straight-up refused to eat. I remember it clearly, even though it was last summer when I first made this salad… Me promising it was good, him telling me that he tries everything I make, and him telling me he draws the line at peas and I need to respect the line….yada yada yada.
Well I decided I do respect that because, duh, more for me!
Despite his less than glowing review, I cannot wait to share this recipe with you guys. Trust me (not Danny!), its amaaaazing. So deliciously fresh and light, I would love to eat it at a picnic or cookout, at school, at work, on a bus, on a train…(please tell me you get the reference and I don’t sound like a lunatic)
Or like I am right now. With the serving spoon straight out of the serving bowl for lunch. I am sorry you have to have that mental image, but I am just being real. Besides, no need to scoop it into a bowl for myself when I am the only one who is going to eat it!
A lot of these ingredients are things most people have on hand…dried cranberries (I think chopped dried apricots would also work well!), frozen peas, basil, lemons, feta cheese (goat cheese would also be good here), and onions.
This salad has a nice salty/sweet thing going on (sweet peas, salty feta, sweet craisins, salty….salt?) broken up by tangy lemon vinaigrette and red onions. It is the perfect dish to throw together last minute for a summer potluck cookout or pool party. There’s nothing hard about it. I’m giving you measurements, but between you and me, they’re not even needed. I measured things out so I could post it here, but if I was just making it for myself I wouldn’t bother. Just add the ingredients to the peas until it looks and tastes good to you.
To start, prep all your ingredients, starting with your fresh basil, which is going to be treated to a nice chiffonade. Start by stacking your leaves on top of each other (no need to be meticulous), roll them up lengthwise, and then slice very thinly. It will look like this.
As a final side note, I have made this before with edamame instead of peas, and I liked it just as much! So if you are looking to bulk up the protein so that this can serve as a stand-alone vegetarian meal, that is a great option!
Spring Pea Salad
2 cups frozen peas, defrosted
1/4 cup minced red onion
1/4 cup chopped fresh basil (see above for how to do this)
1/3 cup feta crumbles
1/3 cup craisins, roughly chopped (I used the low sugar type)
2 tablespoons extra virgin olive oil
1 1/2 tablespoons fresh squeezed lemon juice
1/2 teaspoon honey
1/8 teaspoon garlic powder or 1/2 teaspoon minced fresh garlic
kosher salt to taste (I used just shy of 1/2 a teaspoon)
1. Combine peas, onion, basil, feta, and craisins in a medium sized mixing bowl and toss lightly
2. In a small bowl, combine olive oil, lemon juice, honey, garlic, and salt, and whisk to combine
3. Pour the vinaigrette over the pea mixture, and gently toss until evenly coated
4. This salad is best served the day it is made, but will last in the fridge for 2 or 3 days well covered.