A very different salad that suits spring: refreshing on one side, satisfying on the other. Broad beans and snow peas reach the market stalls at almost the same time, so this is the salad I always crave in those weeks.
Recipe
Snow Pea, Pea and Broad Bean Salad
- Prep1 hour
- Cook10 min
Ingredients
- 350 g snow peas
- 100 g shelled peas
- 200 g broad beans, double-podded
- 50 g cracked green olives (Ayvalık çizik), pitted and halved
- 10 sun-dried apricots, cut into thin strips
- 250 ml orange juice
- 2 tsp butter
- 1 tsp basil pesto
- 100 ml extra virgin olive oil
- 1 tsp salt
Equipment
Water, saucepan, colander, large bowl, ice, small saucepan, spoon
Method
- Blanch the snow peas, peas and broad beans separately, about 30 seconds each in boiling water, then plunge them into iced water. Drain, pat dry and put them in a large salad bowl.
- Melt the butter in a small saucepan, add the orange juice and let it bubble and reduce. Add the apricots as it reduces, and take it off the heat once the juice has cooked down but before the apricots turn mushy.
- For the dressing, whisk the pesto with the olive oil and pour it over the salad.
- Top with the olives and the orange-glazed apricots and serve.
Notes
- What is blanching? You drop vegetables or fruit into boiling, lightly salted water to cook them quickly, then stop the cooking by plunging them into iced water. The shock keeps them firm and holds their color. Spinach, chard and peas are the ones I blanch most.
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