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
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
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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