Encaixe Salada de ervilha com amêndoas em um vinagrete com ervas

Ervilhas são um daqueles vegetais que eu compro e depois eu não sei o que fazer com eles que não colocá-los em um salteados ou apenas mastigando-los crus. Eles são um pouco grupo bonito de vagens e eles realizar-se muito bem para cozinhar, mantendo a sua crise.

Tom brought me home a big bag of them from the farmer’s market last week. We were in the middle of a heat wave so I decided to make a salad out of them. I’m calling it a salad because it has a vinaigrette but I guess it could also be called a side dish.

The vinaigrette is a simple one made with lemon, chalotas, Dijon and fresh herbs. Mint and basil are a really nice combination and luckily, we have both growing in the yard this summer.

All this needs is just a quick blanching of the snap peas, toss in the vinaigrette and sprinkle on some almond slices. É isso aí. Not a lot of work but a whole lot of flavor.

If you don’t have or don’t care for snap peas, you can make the same recipe with fresh green beans, espargos, snow peas or whatever vegetable you choose. I’ve made it several times already using different vegetables. The vinaigrette is great for any salad or even a warm potato salad. Yum!

Bring this dish to your next cookout or pot luck get together. My Snap Pea Salad with Almonds in an Herbed Vinaigrette will be very popular so make a large batch. Desfrutar!

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Encaixe Salada de ervilha com amêndoas em um vinagrete com ervas

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GF, SF
For the Herbed Vinaigrette

1 small shallot, picado

1 TSP. Mostarda Dijon
1 TSP. néctar de agave
Zest and juice of ½ fresh lemon
1 Tbs. hortelã fresca, chopped
1 Tbs. manjericão fresco, chopped
½ colher de chá. orégano
¼ xícara de azeite de oliva extra-virgem
Sal kosher a gosto
For the Snap Pea Salad
1 ½ kg. fresh snap peas, stems trimmed
1/3 cup slivered almonds
Em uma tigela pequena, combine all the ingredients for the vinaigrette. Whisk until everything is well combined. Adicione sal a gosto. Ponha de lado até que esteja pronto para usar.
Em uma panela grande, boil water and add some salt. Cook the snap peas for just a few minutes, until they turn bright green. Drain the peas and run them under cold water (or dip them in an ice bath) to stop the cooking.
Transfer the snap peas to a bowl. Toss with the vinaigrette. Sprinkle almonds on top. Servir.
O “V” Palavra: Diga-. Comê-lo. Vivê-la.
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