Pea, herb & spring onion salad
Adapted from Petit Larousse des Recettes aux Légumes du Potager by Valérie Lhomme
Servings 4
Ingredients
- 3 cups frozen peas fresh peas are hard to come by here, if you can find them, all the better, use about 2 pounds unshelled
- 1 handful of chives
- 5 sprigs of Italian parsley
- 3 spring onions or scallions*
- 1 handful of micro broccoli or microgreens of choice (optional)
Dressing
- 3 tbsp olive oil
- 1 tbsp Balsamic vinegar
- 1 tbsp soy sauce
- Drizzle of honey optional
- Salt & pepper
Instructions
- Bring a large pot of salted water to a boil. Put the frozen peas in and let cook 3-4 minutes (from the time you put them in, not when it starts boiling again.)
- (If you’re using fresh peas, cook them 4-5 minutes).
- Drain them and pour them in a large bowl of cold water and ice cubes.
- Wash the herbs and microgreens. Chop the chives and parsley with scissors. Cut off the dark green ends of the spring onions, keeping only the bulb and light green stem. Wash and chop the onions (*see note above on soaking).
- Prepare the dressing by combining all the ingredients.
- Drain the peas, mix with onions and herbs.
- Just before serving, add in dressing and mix well.
Notes
Age for babies: 8-10 months, omitting the dressing. Peas are a great first finger food. If used as finger food, only give the peas, as the spring onions & herbs would be too hard to chew. You could also finely mix peas/chives together with a drizzle of olive oil as a cold puree.
*Note: Spring onions definitely have a kick to them, you can make them milder and more tender by soaking them (once chopped) in cold water for 1 hour (up to 24 hours in the fridge). Otherwise, go for scallions, shallots, or omit entirely.