Herbed Green-Pea Salad

Cuisine, July 1984

30 minutes — 12 Servings

Ingredients

6	cup	fresh peas, or 4 packages frozen peas (10 ounces each)
1	cup	celery, chopped
4	large	scallions, with 2 inches of tops, trimmed, thinly sliced
1⁄2	cup	olive oil
3	tablespoon	white wine vinegar
1	tablespoon	fresh basil, chopped
1	teaspoon	sugar
1	teaspoon	salt
1⁄4	teaspoon	ground black pepper
6	large	lettuce leaves, rinsed and dried
1	large	fresh ripe tomato, peeled and cut into thin wedges
3	tablespoon	fresh parsley, chives or tarragon, finely minced

Instructions

Blanche fresh peas, if using, in large heavy saucepan of boiling water 1 minute; drain. Combine peas, celery, and scallions in large bowl, tossing lightly to combine.

Whisk together oil, vinegar, basil, sugar, salt, and pepper in small bowl or shake in small jar with tight fitting lid. Pour over vegetables, tossing gently but thoroughly to coat. Refrigerate, covered, at least 2 hours but no longer than 4.

To serve, arrange lettuce leaves on large platter. Spoon vegetables amount over lettuce; arrange tomato wedges around edges. Garnish with fresh herbs and serve immediately.

Notes

If using frozen peas, it will not be necessary to blanche them; thaw according to package directions and proceed with recipe.