Pea Green Salad with Warm Apricot-Pistachio Vinaigrette
By America's Test KitchenPublished on August 16, 2021
Time
40 minutes
Yield
Serves 4 to 6
Ingredients
1 pound fresh peas, shelled (1¼ cups)3 tablespoons white wine vinegar 2 teaspoons whole-grain mustard ½ teaspoon sugar Salt and pepper 1 small shallot, halved and sliced thin½ cup dried apricots, chopped3 tablespoons vegetable oil ⅓ cup shelled pistachios, chopped8 ounces (8 cups) pea greens 2 heads Belgian endive (8 ounces), trimmed, halved lengthwise, and sliced ¼ inch thick
Before You Begin
You can substitute frozen, thawed peas for the fresh peas; if using frozen peas, skip step 1.
Instructions
- Bring peas and ¼ cup water to simmer in 10-inch skillet over medium-high heat. Cover, reduce heat to medium-low, and cook, stirring occasionally, until peas are tender, 5 to 7 minutes. Drain peas and set aside. Wipe skillet clean with paper towels.
- Whisk vinegar, mustard, sugar, and ¼ teaspoon salt together in medium bowl. Add shallot and apricots, cover, and microwave until steaming, 30 seconds to 1 minute. Stir to submerge shallot, then let cool to room temperature, about 15 minutes.
- Heat oil in now-empty skillet over medium heat until shimmering. Add pistachios and cook, stirring frequently, until toasted and fragrant, 1 to 2 minutes. Off heat, stir in shallot mixture and let sit until heated through, about 30 seconds.
- Gently toss pea greens, endive, and peas with warm vinaigrette in large bowl until evenly coated and wilted slightly. Season with salt and pepper to taste. Serve.
Time
40 minutesYield
Serves 4 to 6Ingredients
1 pound fresh peas, shelled (1¼ cups)
3 tablespoons white wine vinegar
2 teaspoons whole-grain mustard
½ teaspoon sugar
Salt and pepper
1 small shallot, halved and sliced thin
½ cup dried apricots, chopped
3 tablespoons vegetable oil
⅓ cup shelled pistachios, chopped
8 ounces (8 cups) pea greens
2 heads Belgian endive (8 ounces), trimmed, halved lengthwise, and sliced ¼ inch thick
Ingredients
1 pound fresh peas, shelled (1¼ cups)
3 tablespoons white wine vinegar
2 teaspoons whole-grain mustard
½ teaspoon sugar
Salt and pepper
1 small shallot, halved and sliced thin
½ cup dried apricots, chopped
3 tablespoons vegetable oil
⅓ cup shelled pistachios, chopped
8 ounces (8 cups) pea greens
2 heads Belgian endive (8 ounces), trimmed, halved lengthwise, and sliced ¼ inch thick
Ingredients
1 pound fresh peas, shelled (1¼ cups)
3 tablespoons white wine vinegar
2 teaspoons whole-grain mustard
½ teaspoon sugar
Salt and pepper
1 small shallot, halved and sliced thin
½ cup dried apricots, chopped
3 tablespoons vegetable oil
⅓ cup shelled pistachios, chopped
8 ounces (8 cups) pea greens
2 heads Belgian endive (8 ounces), trimmed, halved lengthwise, and sliced ¼ inch thick
Why This Recipe Works
To boost our salad with sweet springtime flavor, we steamed the fresh peas in a skillet until just tender before adding them. In the same skillet we used to cook our peas, we toasted pistachios to build our warmed vinaigrette. Then we added a microwaved mixture of shallots, apricots, mustard, and white wine vinegar to the hot oil. We made sure to add the apricot mixture to the oil off the heat, as the hot oil was likely to sizzle. The last step was simply tossing the warmed vinaigrette with the pea greens, cooked peas, and a bit of Belgian endive for welcome crunch.
Before You Begin
You can substitute frozen, thawed peas for the fresh peas; if using frozen peas, skip step 1.
Instructions
- Bring peas and ¼ cup water to simmer in 10-inch skillet over medium-high heat. Cover, reduce heat to medium-low, and cook, stirring occasionally, until peas are tender, 5 to 7 minutes. Drain peas and set aside. Wipe skillet clean with paper towels.
- Whisk vinegar, mustard, sugar, and ¼ teaspoon salt together in medium bowl. Add shallot and apricots, cover, and microwave until steaming, 30 seconds to 1 minute. Stir to submerge shallot, then let cool to room temperature, about 15 minutes.
- Heat oil in now-empty skillet over medium heat until shimmering. Add pistachios and cook, stirring frequently, until toasted and fragrant, 1 to 2 minutes. Off heat, stir in shallot mixture and let sit until heated through, about 30 seconds.
- Gently toss pea greens, endive, and peas with warm vinaigrette in large bowl until evenly coated and wilted slightly. Season with salt and pepper to taste. Serve.
Gift This Recipe
Enjoyed this dish? Let others know by sharing it as a gift recipe.
Key Equipment
Keep Exploring
My Rating
This is a members' feature.
0 Comments