Little Gem Pea Salad Recipes

Steps:

• Put the Little Gem wedges in a large bowl or on a serving platter. Bring a medium saucepan of water to the boil, add the peas and cook for 2 mins. Drain well and refresh under cold running water until cooled. Add the well-drained peas to the lettuce and toss together.
• In a small bowl, combine the shallot, lemon juice and vinegar, plus a pinch of salt. Leave to stand for 10 mins, then add the olive oil and season with ground black pepper. Add the dressing to the Gem wedges and peas, and toss together.

Steps:

• Cook farro in a pot of boiling salted water until al dente, 25-35 minutes. Drain and spread out on a baking sheet; let cool.
• Whisk garlic, oil, and lemon juice in a large bowl to combine; season dressing with salt and pepper. Add farro, peas, and lettuce to bowl, season with salt and pepper, and toss to coat. Add pea shoots and toss just until coated. Serve topped with Pecorino.

Steps:

• Heat 1/2 cup vegetable oil in a small saucepan over medium-high heat. Add 2 tablespoons capers (patted dry) and fry until crisp, about 2 minutes. Remove with a spoon; drain on paper towels. Toss 1 minced small shallot with 2 teaspoons lemon juice in a large bowl; let sit 10 minutes, then whisk in 1/2 cup creme fraiche, 2 tablespoons horseradish (drained), 1 teaspoon each lemon zest, Dijon mustard and kosher salt and a few grinds of pepper. Add 4 small heads Little Gem lettuce and 2 heads red endive (leaves separated), 1 cup sugar snap peas (strings removed and sliced), 6 thinly sliced radishes and 1/3 cup chopped dill; toss. Top with the fried capers.

Steps:

• Boost the Cream:
• Combine garlic and cream in a small bowl. Season with salt and 1/2 teaspoon pepper. Cover and chill 1 hour.
• Go Nuts:
• Toast the hazelnuts on a rimmed baking sheet in a 350° oven, tossing occasionally, until golden, 8-10 minutes. Let cool; coarsely chop.
• Veg Out:
• Thinly slice the carrots lengthwise on a mandoline and separate leaves from lettuce.
• Get Dressed:
• Strain the infused cream into a medium bowl and add the oil. Whip to very soft peaks, then whisk in 1 tablespoon lemon juice. Taste and season with more salt and pepper if needed.
• Bring It Home:
• Toss the carrots, lettuce, mint leaves, and half of hazelnuts with remaining 1 tablespoon lemon juice in a large bowl; season with salt and pepper. Add a few dollops of lemon cream and gently toss to coat. Spoon remaining lemon cream onto a platter and mound salad over. Top with cheese, remaining hazelnuts, and some cracked pepper and flaky sea salt.

Steps:

• First make the dressing: put the oil and vinegar and a pinch of sugar into a large bowl and then put in a decent handful of chopped mint.
• Stir well so all is amalgamated.
• Cook the podded peas for a short time in salted boiling water, just so they are ready, but not soft.
• Taste after 2 minutes and then keep tasting.
• Pour peas in colander and then straight away into the bowl of dressing and let steep for an hour or up to a day.
• Just before serving, stir in about a packetful of mixed salad, the chicory which has been separated into it leaves and the avocado, which should be cut into bite size chunky slices.
• You may need to drizzle a bit more oil after tossing.
• serve this on a big plate.
• Sprinkle with more mint.

Steps:

• Prepare an ice bath. Cook asparagus in a small pot of generously salted boiling water 1 minute. Add peas; cook 15 seconds more. Drain vegetables and transfer to ice bath until cold. Drain and pat dry.
• In a jar with a resealable lid, combine cream, lemon juice, vinegar, mustard, nigella seeds, and oil; generously season with salt and pepper. Seal lid and shake vigorously until thick and creamy. Toss asparagus and peas with enough dressing to lightly coat.
• Toss lettuce leaves with more dressing to lightly coat and arrange on a platter in a single layer. Top leaves evenly with asparagus mixture, and serve with remaining dressing alongside.