Strawberry, Almond, And Pea Salad
This vibrant salad combines the sweetness of fresh strawberries with the crunch of Marcona almonds, the earthiness of peas, and the sharpness of Parmesan cheese. Tossed in a tangy white wine vinaigrette with a hint of whole grain mustard and poppy seeds, each bite bursts with flavor and textures that will delight your taste buds. A perfect dish to enjoy the fresh flavors of the season!
— Constant Cookbook
Ingredients
- 1/2 Marcona almonds
- 2 white wine vinegar
- 2 whole grain mustard
- 1 poppy seeds
- 1 sugar
- 1/4 vegetable oil
- Kosher salt, freshly ground pepper
- 1 shelled fresh peas (from about 1 pound pods) or frozen peas, thawed
- 3 baby arugula or watercress, thick stems trimmed
- 8 fresh strawberries, hulled, halved or quartered if large (about 2 cups)
- 1 pea tendrils
- 1 Parmesan, shaved
Instructions
- Preheat oven to 350°. Spread out almonds on a small rimmed baking sheet and toast, tossing occasionally, until golden brown, 8â10 minutes. Let cool.
- Whisk vinegar, mustard, poppy seeds, and sugar in a large bowl. Whisk in oil; season with salt and pepper.
- Cook peas in a large saucepan of boiling salted water until bright green and tender, about 5 minutes for fresh peas, or 2 minutes for frozen. Drain; transfer to a colander set in a bowl of ice water. Drain.
- Add arugula, strawberries, pea tendrils, peas, and almonds to vinaigrette; toss to coat. Top with Parmesan.
Yield
4 servings
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