Recipe

Spring Picnic Pea Salad

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Photo by thirschfeld

This recipe was entered in the contest for Your Best Recipe for Spring Peas
A&M's Testing Notes: This is marvelous. I confess I was tempted to blanch the peas for a few seconds, but I didn't, and I am oh-so-glad; their sweetness is astounding against the creamy backdrop of the dressing...
This is marvelous. I confess I was tempted to blanch the peas for a few seconds, but I didn't, and I am oh-so-glad; their sweetness is astounding against the creamy backdrop of the dressing and the zing of the herbs. I didn't have chervil, so I used tarragon (because that's what Food Lovers' Companion said to substitute). My strainer was perhaps a little finer than would have been optimal, thus it was a bit of a job to rice the eggs through it, but it worked well. A note: When I tried this just after I combined everything, my thought was, "Hmm. That's OK." But 20 minutes later, after I'd cooked my shrimp and sliced my tomatoes, it was absolutely astounding. I wouldn't change a thing (except maybe add more tarragon). - Kayb

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Chef
thirschfeld's Notes: Every Spring when the first really warm and sunny day hits we set up a table with tablecloth, good China and silverware. We put it right under the big black cherry tree and throw an elegant...
Every Spring when the first really warm and sunny day hits we set up a table with tablecloth, good China and silverware. We put it right under the big black cherry tree and throw an elegant picnic. Pickled beets, radishes, asparagus all along side cold roast chicken, cold beer, wine, this salad and some crusty bread. It makes for a lovely afternoon. - thirschfeld

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Serves 4-6

1/4 cup sour cream Ask a question about this ingredient

1/4 cup cream Ask a question about this ingredient

2 teaspoons prepared horseradish Ask a question about this ingredient

1/2 teaspoon fresh lemon juice Ask a question about this ingredient

2 cups shelled fresh peas Ask a question about this ingredient

1 teaspoon chives, minced Ask a question about this ingredient

1 teaspoon chervil, minced Ask a question about this ingredient

1 teaspoon parsley, minced Ask a question about this ingredient

3 tablespoons Marcona almonds, chopped Ask a question about this ingredient

3 hard boiled eggs Ask a question about this ingredient

kosher salt and fresh ground pepper Ask a question about this ingredient

3 small French breakfast radishes, sliced thin Ask a question about this ingredient

Combine the sour cream, cream, lemon juice and horseradish in a large mixing bowl and combine.
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Add the peas, herbs, Marcona almonds and season with pinch of salt and pepper. Taste and adjust the seasoning if necessary.
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Place a coarse strainer over the mixing bowl and push the eggs through the strainer with a spatula and gently stir them into the peas. Place the salad in a bowl and garnish with the radishes.
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7 Comments on Spring Picnic Pea Salad

Kayb added over 2 years ago

Not certain where I'm supposed to post the comments from the test, but itmakes sense they should go here.

This is marvelous. I confess I was tempted to blanch the peas for a few seconds, but I didn't, and I am oh-so-glad; their sweetness is astounding against the creamy backdrop of the dressing and the zing of the herbs. I didn't have chervil, so I used tarragon (because that's what Food Lovers' Companion said to sub). My strainer was perhaps a little finer than would have been optimal, thus it was a bit of a job to rice the eggs through it, but it worked well.

A note: When I tried this just after I combined everything, my thought was "H'mm. That's OK." But 20 minutes later, after I'd cooked my shrimp and sliced my tomatos, it was absolutely astounding. I wouldn't change a thing (except maybe add more tarragon).

thirschfeld added over 2 years ago

Kayb I think they want them e-mailed to editors@food52.com. I am glad you liked this and really appreciate the kind words. Saw your blog and really like it, too.