Three Pea Salad With Creamy Tarragon Dressing Recipes

Steps:

• Bring a large pot of water to a boil. Whisk together the white wine vinegar and the next 4 ingredients (through tarragon) in a small bowl; set aside.
• Add the peas and the edamame to the pot; cook 3-4 minutes or until just cooked through.
• Stir in the sugar snap peas, and continue to cook 3 minutes more or until tender-crisp.
• Drain and rinse under cold running water until no longer warm. Drain well, and pat dry with a towel.
• Line a serving bowl with the mixed salad greens. Add the peas and radishes to a serving bowl, and drizzle with the dressing right before serving.

Steps:

• Preheat the oven to 375 degrees F.
• For the dressing: Combine the mayonnaise, sour cream, capers, lemon juice, tarragon, dill, salt, pepper and garlic in a bowl and whisk together. Set aside.
• For the salad: Lay the prosciutto on a parchment-lined baking sheet. Bake until the edges are starting to brown and crisp, 10 to 12 minutes. Remove and let cool slightly; the prosciutto slices will continue to crisp as they cool.
• Meanwhile, put the eggs in a small pot. Add water, covering the eggs by an inch or so. Bring to a boil over medium-high heat. Remove from the heat, cover with the lid and let sit 7 minutes. Drain and rinse under cold water. Peel and halve each egg, then set aside.
• To build the board, transfer the dressing to a serving bowl and place on a large board or platter. Add the butter lettuce in a pile, then arrange the eggs, crispy prosciutto, Irish Cheddar, beets, green beans, tomatoes and cucumbers on the open space of the board. Sprinkle the eggs, cucumbers and tomatoes with a little salt and pepper. Serve.

Steps:

• In a jar with a tight-fitting lid, combine the first 9 ingredients; shake well. Serve over salad greens.

Steps:

• Place the Dijon mustard, sugar, vinegar, garlic clove, and salt into a blender. Cover, and puree until the garlic has blended smooth. Sprinkle in the xanthan gum, and blend about 15 seconds to mix well. With the blender running, pour in the vegetable oil alternately with the water; blend until thick and creamy. Add the celery seed, red pepper flakes, black pepper, tarragon, and mustard seed; pulse until the spices are evenly distributed.

Steps:

• In a bowl, combine peas, bacon, water chestnuts and onions; set aside. Combine all dressing ingredients until smooth; pour over salad and toss to coat. Refrigerate for at least 1 hour.