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Monday, July 6

Fresh peas & corn salad

Peas, shelled
2 cups
Corn, husks & silks discarded, kernels sliced from cobs and reserved
3 ears
Celery, finely chopped
2 stalks
Bell pepper, red, seeded, finely chopped
Shallot, finely chopped
Vinegar, apple cider
½ cup
½ cup
Oil, canola
¼ cup
Salt, kosher

Pepper, freshly ground

  1. Whisk the vinegar, sugar, oil, salt and pepper in a large bowl; set aside.
  2. Bring 2 quarts of water to a boil, add the peas, and cook until bright green and tender, about 1 to 2 minutes.
  3. Transfer the pass to a bowl of ice water until chilled.
  4. Drain, and add to the bowl with the dressing with the remaining ingredients; toss to combine.
  5. Let set for at least 30 minutes before serving.

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