Crispy Grain Salad With Peas And Mint Recipes

Steps:

• Spread grains on a paper towel-lined baking sheet; let stand 1 hour. Heat safflower oil in a large pot until a thermometer reaches 350 degrees. Add grains, a cup at a time. Cook until golden and crisp, about 2 minutes. Remove with a fine sieve; transfer to another paper towel-lined sheet. Season with salt. (Return oil to 350 degrees before frying subsequent batches.)
• Prepare an ice-water bath. Cook peas in a pot of salted boiling water until just tender and bright green, about 2 minutes. Transfer to ice-water bath; drain.
• In a small bowl, whisk together vinegar, lemon juice, and honey. Slowly drizzle in olive oil. Season with salt and red-pepper flakes.
• In a large serving bowl, combine tender greens, fried grains, peas, mint, and scallions. Drizzle with vinaigrette. Season with salt and serve immediately.

Steps:

• Bring a saucepan of salted water to a boil. Blanch peas and snow peas, about 1 minute each, rinsing in ice water so that they remain bright green and crisp. Drain and set aside to dry.
• In a medium bowl, mix yogurt with mayonnaise, lemon juice, salt and pepper, and fold into peas along with mint. Refrigerate covered. To serve, spoon onto individual plates or a serving platter, sprinkle bacon over the top and garnish with mint leaves.

Steps:

• In a medium saucepan, bring salted water to a boil. Blanch the peas in the boiling water until they are just tender and bright green, about 2 minutes. Refresh immediately by plunging them into a bowl of cold water. Drain and reserve the peas.
• In a small pan, heat 1 tablespoon of the oil over medium heat. Add the onion, and cook until soft, stirring occasionally, about 5 minutes.
• Meanwhile, in a small bowl, whisk together the mustard, the remaining 2 tablespoons olive oil, vinegar and honey, and season with salt and black pepper, to taste.
• In a large salad bowl, mix the peas, onions, pistachios, and pour over the dressing. Add the mint and snow pea leaves, and gently toss to coat with dressing. Top the salad with the feta cheese just before serving.

Steps:

• To blanch the peas, bring a large pot of well-salted water to a boil. Prepare a large bowl of well-salted ice water and set it nearby.
• Add the peas to the boiling water, let the water return to a boil, then cook for 2 more minutes. Remove the peas from the boiling water and immediately plunge them into the ice water. When the peas are cold, drain them and lay on paper towels to dry.
• Cut the peas in half lengthwise, then set aside.
• Coat a medium saute pan with olive oil, then add the garlic and red pepper flakes. Set the pan over medium heat and cook for 2 to 3 minutes. Remove the garlic with a slotted spoon and set aside.
• Add the prosciutto and cook for 3 to 4 minutes, or until crispy. Add the red wine vinegar. Turn off the heat.
• In a large bowl, combine the arugula, snap peas, onion and garlic.
• Scatter the crispy prosciutto on top and any juices from the pan.
• Add the pecorino and mint.
• Garnish with cracked black pepper.