Pea and Strawberry Salad
The perfect spring dish that's both light and flavorful! This Pea and Strawberry Salad combines fresh peas and strawberries with a tangy vinaigrette. Ideal for picnics or light lunches, it's a delightful way to enjoy seasonal produce!
Equipment
- Whisk
- Large Pot
Ingredients
- 1 tablespoon Elderberry syrup
- 1 teaspoon Dijon mustard
- 3 tablespoons wine vinegar
- 2 tablespoons extra virgin olive oil
- 1/4 teaspoon salt
- 1/8 teaspoon ground black pepper
- 1 cup peas
- 1 cup wild strawberries can be replaced with regular strawberries, halved or quartered
- 3 cups lettuce leaves
- 1/8 cup Parmesan cheese shaved
Instructions
- Over high heat, boil a small pot of salted water to cook the peas. When it boils, add the peas and cook for two minutes. Transfer them to a bowl of water with ice to blanch. Drain and set aside.
- In a small bowl, whisk the elderberry syrup, wine vinegar, extra virgin olive oil, salt and ground black pepper. Set aside.
- On the serving plate, put the lettuce leaves, peas and wild strawberries.
- Sprinkle the Parmesan cheese shavings on top.
- Pour the elderberry vinaigrette on the salad right before serving.
Notes
Extra tips or suggestions here.