Spring Picnic Pea Salad

April 15, 2010


Author Notes: Every Spring when the first really warm and sunny day hits we set up a table with tablecloth, good China and silverware. We put it right under the big black cherry tree and throw an elegant picnic. Pickled beets, radishes, asparagus all along side cold roast chicken, cold beer, wine, this salad and some crusty bread. It makes for a lovely afternoon. - thirschfeldthirschfeld

Food52 Review: This is marvelous. I confess I was tempted to blanch the peas for a few seconds, but I didn't, and I am oh-so-glad; their sweetness is astounding against the creamy backdrop of the dressing and the zing of the herbs. I didn't have chervil, so I used tarragon (because that's what Food Lovers' Companion said to substitute). My strainer was perhaps a little finer than would have been optimal, thus it was a bit of a job to rice the eggs through it, but it worked well. A note: When I tried this just after I combined everything, my thought was, "Hmm. That's OK." But 20 minutes later, after I'd cooked my shrimp and sliced my tomatoes, it was absolutely astounding. I wouldn't change a thing (except maybe add more tarragon). - KaybThe Editors

Serves: 4-6

Ingredients

  • 1/4 cup sour cream
  • 1/4 cup cream
  • 2 teaspoons prepared horseradish
  • 1/2 teaspoon fresh lemon juice
  • 2 cups shelled fresh peas
  • 1 teaspoon chives, minced
  • 1 teaspoon chervil, minced
  • 1 teaspoon parsley, minced
  • 3 tablespoons Marcona almonds, chopped
  • 3 hard boiled eggs
  • kosher salt and fresh ground pepper
  • 3 small French breakfast radishes, sliced thin
In This Recipe

Directions

  1. Combine the sour cream, cream, lemon juice and horseradish in a large mixing bowl and combine.
  2. Add the peas, herbs, Marcona almonds and season with pinch of salt and pepper. Taste and adjust the seasoning if necessary.
  3. Place a coarse strainer over the mixing bowl and push the eggs through the strainer with a spatula and gently stir them into the peas. Place the salad in a bowl and garnish with the radishes.

More Great Recipes:
Salad|Egg|Vegetable|Bean|Pea|Radish|Sour Cream|Horseradish|Lemon Juice|Make Ahead|Spring|Vegetarian

Reviews (7) Questions (1)

7 Reviews

Kayb April 23, 2010
Not certain where I'm supposed to post the comments from the test, but itmakes sense they should go here. <br /> <br />This is marvelous. I confess I was tempted to blanch the peas for a few seconds, but I didn't, and I am oh-so-glad; their sweetness is astounding against the creamy backdrop of the dressing and the zing of the herbs. I didn't have chervil, so I used tarragon (because that's what Food Lovers' Companion said to sub). My strainer was perhaps a little finer than would have been optimal, thus it was a bit of a job to rice the eggs through it, but it worked well. <br /> <br />A note: When I tried this just after I combined everything, my thought was "H'mm. That's OK." But 20 minutes later, after I'd cooked my shrimp and sliced my tomatos, it was absolutely astounding. I wouldn't change a thing (except maybe add more tarragon). <br />
 
Author Comment
thirschfeld April 24, 2010
Kayb I think they want them e-mailed to [email protected] I am glad you liked this and really appreciate the kind words. Saw your blog and really like it, too.
 
NakedBeet April 15, 2010
Love love these flavors together. Now if I could only find fresh peas in my market!
 
Jennifer A. April 15, 2010
I can definitely see this one slipping into regular rotation this summer.
 
Author Comment
thirschfeld April 15, 2010
Thanks and yes it is always fun. It is something we do with some good friends who have kids and the kids all have a blast too.
 
aargersi April 15, 2010
So pretty! Invite ALL of us to your next picnic?
 
nannydeb April 15, 2010
This sounds delicious and the picnic sounds fun!