Herbed Green-Pea Salad

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30 minutes 12 Servings Print RecipeEmail Recipe


6cupfresh peas, or 4 packages frozen peas (10 ounces each)
1cupcelery, chopped
4largescallions, with 2 inches of tops, trimmed, thinly sliced
1⁄2cupolive oil
3tablespoonwhite wine vinegar
1tablespoonfresh basil, chopped
1⁄4teaspoonground black pepper
6largelettuce leaves, rinsed and dried
1largefresh ripe tomato, peeled and cut into thin wedges
3tablespoonfresh parsley, chives or tarragon, finely minced


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.


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

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