A delicate tangle of grassy pea greens drives this salad

By: America'S Test Kitchen, The Associated Press Posted: 7:24 AM CDT Monday, Apr. 22, 2019 Last Modified: 7:26 AM CDT Monday, Apr. 22, 2019

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A delicate tangle of grassy pea greens forms the basis of this salad, complemented by fresh peas, endive, and a warm, fruity vinaigrette that both offsets the faintly bitter quality of the pea greens and lightly wilts them.

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Hey there, time traveller!
This article was published 22/04/2019 (2670 days ago), so information in it may no longer be current.

To boost our salad with sweet springtime flavour, we steamed the fresh peas in a skillet until just tender before adding them. In the same skillet we used to cook our peas, we toasted pistachios to build our warmed vinaigrette.

Then we added a microwaved mixture of shallots, apricots, mustard, and white wine vinegar to the hot oil. We made sure to add the apricot mixture to the oil off the heat, as the hot oil was likely to sizzle.

The last step was simply tossing the warmed vinaigrette with the pea greens, cooked peas, and a bit of Belgian endive for welcome crunch. You can substitute frozen, thawed peas for the fresh peas; if using frozen peas, skip the first step.

PEA GREEN SALAD WITH WARM APRICOT PISTACHIO VINAIGRETTE

Servings: 4-6

Start to finish: 40 minutes

1 pound fresh peas, shelled (1 1/4 cups)

3 tablespoons white wine vinegar

2 teaspoons whole-grain mustard

1/2 teaspoon sugar

Salt and pepper

1 small shallot, halved and sliced thin

1/2 cup dried apricots, chopped

3 tablespoons vegetable oil

1/3 cup shelled pistachios, chopped

8 ounces (8 cups) pea greens

This image provided by America's Test Kitchen in April 2019 shows the cover for the cookbook "Vegetables Illustrated." It includes a recipe for Pea Green Salad with Warm Apricot-Pistachio Vinaigrette. (America's Test Kitchen via AP)

2 heads Belgian endive (8 ounces), trimmed, halved lengthwise, and sliced 1/4 inch thick

Bring peas and 1/4 cup water to simmer in 10 inch skillet over medium-high heat. Cover, reduce heat to medium-low, and cook, stirring occasionally, until peas are tender, 5 to 7 minutes. Drain peas and set aside. Wipe skillet clean with paper towels.

Whisk vinegar, mustard, sugar, and 1/4 teaspoon salt together in medium bowl. Add shallot and apricots, cover, and microwave until steaming, 30 seconds to 1 minute. Stir to submerge shallot, then let cool to room temperature, about 15 minutes.

Heat oil in now-empty skillet over medium heat until shimmering. Add pistachios and cook, stirring frequently, until toasted and fragrant, 1 to 2 minutes. Off heat, stir in shallot mixture and let sit until heated through, about 30 seconds.

Gently toss pea greens, endive, and peas with warm vinaigrette in large bowl until evenly coated and wilted slightly. Season with salt and pepper to taste. Serve.

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Nutrition information per serving: 360 calories; 139 calories from fat; 16 g fat (2 g saturated; 0 g trans fats); 0 mg cholesterol; 438 mg sodium; 46 g carbohydrate; 14 g fiber; 18 g sugar; 13 g protein.

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For more recipes, cooking tips and ingredient and product reviews, visit https://www.americastestkitchen.com . Find more recipes like Pea Green Salad with Apricot Vinaigrette in “Vegetables Illustrated .”

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America’s Test Kitchen provided this article to The Associated Press.