By Postman Pat
*0277kcal[9.5][10/10]* Pea Green Salad with Warm Apricot-Pistachio Vinaigrette
4 steps
Prep:15minCook:10min
www.americastestkitchen.com -
To boost our salad with sweet springtime flavor, 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.
NOTE: You can substitute frozen, thawed peas for the fresh peas; if using frozen peas, skip step 1.
Updated at: Thu, 17 Aug 2023 02:26:31 GMT
Nutrition balance score
Great
Glycemic Index
26
Low
Glycemic Load
8
Low
Nutrition per serving
Calories274.9 kcal (14%)
Total Fat15.3 g (22%)
Carbs29.8 g (11%)
Sugars17.4 g (19%)
Protein8.1 g (16%)
Sodium282.2 mg (14%)
Fiber9.1 g (33%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
450gpeas
fresh, shelled
3 Tbspwhite wine vinegar
2 tspwhole-grain mustard
½ tspsugar
1shallot
small, halved and sliced thin
½ cupapricots
dried, chopped
3 Tbspextra virgin olive oil
⅓ cuppistachios
shelled, chopped
260gpea greens
260gendive
Belgian, trimmed, halved lengthwise, and sliced 1/4 inch thick
salt
to taste
pepper
to taste
Instructions
Step 1
Bring peas and ¼ 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.
Step 2
Whisk vinegar, mustard, sugar, and ¼ 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.
Step 3
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.
Step 4
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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