“Canned or frozen peas are soft. For this light summer salad we need them fresh, they need to be crippled when we bite them. And the grass garden can be looted at will. ‘
Fresh peas in a salad with herbs
- For the dress
- 2 peeled shallots (40 g) askaloto
- 40 ml olive oil olive oil
- 2 spoon honey (20 g) honey
- 40 ml white balsamic vinegar balsamic vinegar
- 2 spoon salt (10 g) Salo
- 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 whole
- 4 branches basilio basilio
- 4 branches ment ment
- some olive oil olive oil
- black pepper from the mill pepper
Cut the shallots into thin rings and sweat in the oil over medium heat for one minute until translucent. Dissolve honey in it, add vinegar and salt, let cool.
Peel peas. Quarter the tomatoes, remove the core with the juice. The skin can stay on. Cut each tomato into quarters into three pieces.
Mix the wine, peas and tomatoes in a bowl and let stand for a good 10 minutes. Add the lemon juice. Peel the leaves of the herbs and tear them into small pieces with your fingers (if the basil is cut with a knife, the edges will turn black). Arrange the salad on plates or in bowls and sprinkle with the herbs. Add a few sprigs of olive oil and turn the pepper grinder. Onions, spring onions, coriander, lemon balm, parsley and lovage are also suitable. Add a few goats if you like. Also suitable as an accompaniment to fish or white meat.