Thursday, July 01, 2010

Fresh pea salad from the CSA

Here's a quick one, from the farmer's market to your plate.

You'll need some fresh shelled peas. Let's face it, you could stop here and be happy. But I blanched them in salted boiling water for two minutes, and then drained and shocked them under cold running water.
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There were also some radishes hanging around, so slice them up, along with some parsley and basil.
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Time for the dressing. Toasted and ground cumin, lime juice, a touch of honey, and some nam plan, whisked together and emulsified with olive oil.
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Put all the ingredients together, along with some crumbled feta cheese.
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Serve along with some smoked fish for a light dinner.
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