Three Pea Salad Recipes

Steps:

• Mix together green beans, wax beans, kidney beans, onion, sugar, vinegar, vegetable oil, salt, pepper, and celery seed. Let set in refrigerator for at least 12 hours.

Steps:

• Bring a large saucepan of salted water to a boil. Fill a large bowl with ice water. In another large bowl, whisk the shallot, vinegar, and sour cream together. Whisk in the olive oil until emulsified. Season with salt and pepper.
• Add the sugar snap peas to the boiling water and blanch for 20 seconds. Add the snow peas and cook for 20 seconds. Add frozen peas and cook for 20 seconds longer, until sugar snap and snow peas are crisp-tender, and frozen peas are heated through. Drain and immediately transfer the colander to ice water to stop the cooking. Drain again and pat the peas dry. Add peas to dressing and season with salt and pepper. Toss to coat.

Steps:

• Place the tarragon sprigs, chicken, the halved shallot, and the smashed garlic into a medium saucepan. Add water to cover by 1 inch and season with salt and pepper. Bring the water to a boil; remove the pan from heat, cover, and let it stand until the chicken is just cooked through. This takes 15 to 25 minutes depending on the size of your chicken breast. If I have a large one, I'll usually let it actually boil for 3 or 4 minutes before removing from the heat.
• Transfer the chicken to a plate and let it cool. Shred or dice the chicken.
• While the chicken is poaching, whisk the yogurt, oil, minced shallot, and minced garlic in a small bowl. Season the dressing with salt and pepper to taste.
• Combine all the peas in a medium bowl. Add the chicken, dressing, minced tarragon, parsley, chives, lemon zest, and 1 tbsp lemon juice; toss to coat. Season to taste with salt, pepper, and additional lemon juice, if desired. Serve spooned over toasted bread and/or lettuce leaves.