“Canned or frozen peas are soft. For this light, summery salad, we need them fresh, they need to be crispy when bitten. And the herb garden can be looted at will.«
Fresh peas in a salad with herbs
- For the sauce
- 2 peeled shallot (40 g) shallots
- 40 ml olive oil olive oil
- 2 tsp honey (20 g) Dear
- 40 ml white balsamic vinegar balsamic vinegar
- 2 tsp salt (10 g) salt
- For the salad
- 1 kg Peas in shell (approx. 500 g net) Peas
- 4 medium-sized tomatoes (200 g) tomatoes
- ¼ lemon juice) lemon juice
- For the kit
- 4 branches basil basil
- 4 branches peppermint peppermint
- a little olive oil olive oil
- black pepper from the mill pepper
Cut the shallot into thin rings and sweat in oil over medium heat for one minute until translucent. Dissolve honey in it, add vinegar and salt, let cool.
Shell the peas. Halve the tomatoes, remove the core along with the juice. The skin may remain. Cut each tomato quarter into three parts.
Mix the sauce, peas and tomatoes in a bowl and let stand for a good 10 minutes. Add lemon juice. Remove the leaves from the herbs and tear them into small pieces with your fingers (if you cut the basil with a knife, the edges will turn black). Arrange the salad on plates or in bowls and sprinkle with herbs. Add a few drops of olive oil and turn the pepper mill. Chives, scallions, coriander, lemon balm, parsley and lovage are also suitable. Add a few capers if desired. Also suitable as a side dish for fish or white meat.