Wednesday, April 29, 2015

Marinated Peas & Peppers Salad

I love this salad and find it is perfect for a spring or summer meal. Easy, breezy to make, the prep consists of combining spring peas and green onions in a bowl and allowing to chill, then roasting sweet peppers and white onion until caramelized. Dress with a light, fresh vinaigrette and you have the most delicious salad you can imagine.

I serve this salad as is with roasted fish or chicken and lots of crusty bread to soak up the vinaigrette and juice from the roasted peppers. So, so good. You could toss in fresh shrimp or tuna with the peas to make a main course. Either way, you will probably make this all season long...I do! Enjoy...

Marinated Peas & Peppers Salad
(Serves 8)

4 cups fresh spring peas (or 2 packages frozen)
2 green onions, chopped
extra virgin olive oil
3 tablespoons sherry vinegar
1 tsp Dijon mustard
1 shallot, minced
pinch red pepper flakes
1 lb mini sweet peppers
1/2 white onion, sliced
sea salt
black pepper

Wash and chill peas and green onion in the refrigerator. (if using frozen peas, defrost by placing in a colander and pouring boiling water over them.) Chill.

Place 2/3 cup olive oil, vinegar, mustard, shallot, pepper flakes, and a large pinch each salt and pepper in a lidded mason jar. Shake until combined. Pour 1/2 of the viniagrette over peas and onion mixture and return to refrigerator for a minimum of 1 hour. (Can marinate for up to 6 hours if desired)

Preheat oven to 425 degrees. Line a large, rimmed baking sheet with parchment paper. Add peppers and white onion to the pan and drizzle with oil. Generously season with salt and pepper.

Roast in the oven for 20-25 minutes or until the peppers and onion are beginning to brown and caramelize. Remove from oven and set aside. Allow to cool to warm. Stir in the roasted onions to the pea mixture.

When ready to serve, mound pea mixture in the center of a large platter. Surround the peas with the peppers. Serve, passing the remaining vinaigrette at the table.

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Springtime means the start of sensational side dishes made from fresh, just-picked produce and this week at Food Network we are celebrating Spring Peas. Do you have a favorite pea recipe? Share in the comments section and/or link to your blog if you have one. And be sure to check out the delicious sounding recipes from my blogger friends and Food Network. 

Creative Culinary: Peas with Bacon and Crispy Leeks
Daisy at Home: 
No-Cook Spring Succotash
Summer Pea Salad
Virtually Homemade: 
Green Pea Hummus
Homemade Delish: 
Peas That Please
Napa Farmhouse 1885: 
Marinated Peas & Peppers Salad
Red or Green: 
English Pea Mash on Garlic Rubbed Bruschetta
Elephants and the Coconut Trees: 
Cauliflower and Peas Stir-Fry
Taste with the Eyes: 
Pasta with Peas, Bacon, Mint, and Ricotta
The Mom 100: 
Spring Ramp and Pea Risotto
Dishin & Dishes: 
Sesame Sugar Snap Peas
FN Dish: 
The Freshest Ways to Pass the Peas, Please


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