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Summer Pea Salad

August 8, 2012 by Erica 5 Comments

Summer Pea Salad

One of my favorite quick snacks (especially in the winter) is a big bowl of piping hot peas (formerly frozen), heavily dusted with finely grated Parmesan. I steam or microwave an entire bag of frozen peas, generously sprinkle the grated cheese on top, and devour the entire bowl within minutes.

Summer Pea Salad

With summer buzzing along, I’ve kept a keen eye out for fresh peas from the farmer’s market, more so since I didn’t grow my own this year. There’s just too much going on, and summer is going by so fast.

As soon as I get my hands on them, I eat fresh peas raw, English or snap, straight out of the shell, or sometimes I chow down the shell and all. I try, but I have little patience to wait until I get home and dress them up.

Summer Pea Salad

But, patience persevered  last week so that I could share this recipe. I’ve done all the preparation to enjoy a fresh pea salad with a light dressing, hard-boiled egg, and aged cheese. Feel free to play around with this and try it with a mayonnaise-based dressing, or even a honey mustard dressing.

Summer Pea Salad

Summer Pea Salad

If you don’t have enough fresh shelled peas, you can add frozen peas to this recipe. Also, I like to mix up part grated and part shaved cheese so there are bites of cheese throughout. To hard boil eggs, bring about 4 cups of water to a steady boil, place the eggs in the boiling water for 15 minutes, then take them out and cool down immediately in cold water.  Cool the hard-boiled eggs in ice water before using in this recipe.

Ingredients

  • 3 cups of shelled peas (fresh or frozen)
  • 2 hard-boiled eggs, chopped into bite size pieces
  • 1 teaspoon of fresh lemon juice
  • 1 teaspoon of olive oil
  • sea salt and pepper, to taste
  • 1/2 cup of  shaved or grated pecorino Romano (or you can substitute , Parmesan, Asiago, or Spanish Manchego)
  • a tablespoon of  fresh chopped herbs or herb flowers (optional)

 Method

  1. Bring 3 cups of water to a boil in a saucepan.
  2. Add the peas and boil for 2 minutes (alternatively, you can steam the peas). If you’re using fresh English peas, or you prefer more tender peas, you may want to boil a few minutes longer to soften them.
  3. Drain and cool the peas.
  4. Add the peas to a bowl and blend in lemon juice, olive oil, 1/4 cup of the cheese, half of the chopped egg, and a dash of salt and pepper.
  5. Plate the peas and top with remaining egg and cheese, and the chopped herbs.

Serves 4 small plates

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Filed Under: Gluten-Free, Low Sugar, Nut Free, Paleo, Salads, Snacks, Specific Carbohydrate Diet (SCD), Vegetarian Tagged With: peas

Previous Post: « Lemon Ginger Scones and Apricot Jam
Next Post: Popovers {coconut flour} »

Reader Interactions

Comments

  1. hännah @ dishesanddishes

    August 12, 2012 at 12:45 pm

    This looks like such a gorgeous, healthy dish! I’m definitely planning on making it soon.

    Reply
  2. Lauren @ Empowered Sustenance

    August 9, 2012 at 6:50 am

    This is so beautiful! It is such a perfect summer dish–seasonal, colorful, and simple. The hardboiled eggs are such a great idea!

    Reply
    • Erica

      August 9, 2012 at 8:46 pm

      Thanks!

      Reply
  3. [email protected] of Sugar Free

    August 8, 2012 at 11:55 am

    I love simple dishes like these. What a great way to dress up a usually plain dish!

    Reply
    • Erica

      August 8, 2012 at 3:00 pm

      thanks Alex!

      Reply

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Measurement equivalents

1 tablespoon 3 teaspoons
1/4 cup 4 tablespoons
1 cup 8 ounces
1 teaspoon 5 ml
1 tablespoon 15 ml

Temperature conversions

Gas Mark Fahrenheit Celsius
  1/4  225  110
  1/2  250  130
    1  275  140
    2  300  150
    3  325  170
    4  350  180
    5  375  190
    6  400  200
    7  425  220
    8  450  230
    9  475  240

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I create recipes using simple, nutrient-dense ingredients, staying as close to the earth as possible.

One of my boys was diagnosed with Crohn’s, which inspired me to start Comfy Belly, and create recipes to share my love of good, healthy food. Read More →

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