Friday, May 24, 2013

Lady Pea Salad


This recent Cooking Light salad was a toss-up in our household.  I loved it, Corey did not.  It's tangy from the mustard and vinegar and for me it was a perfect starchy summer salad that wasn't too starchy.


Recipe Notes
This recipe calls for fresh lady, pink, or crowder peas.  I couldn't find fresh versions of any of them, but I could find "fresh frozen" lady peas at Central Market.  I used those (just cooked them a bit longer) and they worked out fine.

Nutritional Information (per serving - serves 8)
58 calories - 5.2 g. fat - 0.7 g. protein - 2.5 g. carbs - 0.4 g. fiber

  • 4 c. fresh lady peas
  • 4 c. water
  • 1/2 tsp. kosher salt
  • 2 thyme sprigs
  • 1 small onion (trimmed, peeled, and quartered)
  • 1 tsp. fennel seeds
  • 3 tbsp. extra-virgin olive oil
  • 2 tbsp. white balsamic vinegar
  • 2 tbsp. whole-grain Dijon mustard
  • 1/4 tsp. black pepper
  • 1/4 c. chopped/snipped fresh chives
1.  Combine lady peas, water, salt, thyme, and onion pieces in a medium saucepan.  Bring to a boil.
2.  Partially cover and reduce heat, simmering for 30 minutes.
3.  Drain, discard thyme and onion, and set aside for at least 30 minutes.
4.  Heat a small skillet over medium heat.  Add fennel seeds, cook three minutes or until toasted, stirring occasionally.
5.  Combine fennel seeds, oil, white balsamic vinegar, mustard, and pepper in a medium bowl, stirring with a whisk.
6.  Add peas and toss to coat.  Stir in chives and serve.

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