“Canned or frozen peas are soft. Fresh for this light, summer salad, we need them to be crunchy to the bite. But the herb garden can be looted at will.”
Fresh peas in a salad with herbs
- For clothes
- 2 peeled shallots (40 g) Shallot
- 40 Jr olive oil olive oil
- 2 teaspoon honey (20 g) Honey
- 40 Jr white balsamic vinegar balsamic vinegar
- 2 teaspoon Salt (10g) salt
- For salad
- 1 kg Peas in the shell (about 500 g clean) Peas
- 4 medium tomatoes (200 g) a tomato
- ¼ lemon juice) lemon juice
- For recruitment
- 4 branches basil basil
- 4 branches mint mint
- a little olive oil olive oil
- ground black pepper bell pepper
Cut the hair into thin rings and sweat in oil over medium heat for one minute until translucent. Melt honey in it, add vinegar and salt and let it cool.
pea pods. Cut the tomatoes into quarters, remove the juice and core. May remain on the skin. Cut each tomato into three quarters.
Mix the dressing, beans and tomatoes in a bowl and let it rest for a good 10 minutes. add lemon juice. Tear off the leaves of the herbs and tear them into small pieces with your fingers (if the basil is cut with a knife, the edges will darken). Arrange the salad on plates or bowls and sprinkle with herbs. Add some olive oil and a twist of pepper grinder. Onions, onions, coriander, lemon balm, parsley, lovage are also suitable. Add some capers if you like. Also suitable as a supplement for fish or white meat.