Pea Green Salad with Warm Apricot-Pistachio Vinaigrette

Name: Pea Green Salad with Warm Apricot-Pistachio Vinaigrette
Yield: Serves 4 to 6
Ingredients: 1 pound, fresh peas, shelled (1¼ cups); 3 tablespoons, white wine vinegar; 2 teaspoons, whole-grain mustard; ½ teaspoon, sugar; , Salt and pepper; 1 , small shallot, halved and sliced thin; ½ cup, dried apricots, chopped; 3 tablespoons, vegetable oil; ⅓ cup, shelled pistachios, chopped; 8 ounces (8 cups), pea greens; 2 heads, Belgian endive (8 ounces), trimmed, halved lengthwise, and sliced ¼ inch thick

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A delicate tangle of grassy pea greens forms the basis of this salad, complemented by fresh peas, endive, and a warm, fruity vinaigrette that both offsets the faintly bitter quality of the pea greens and lightly wilts them.

A cookbook recipe exclusively for All-Access members from Vegetables Illustrated

SERVES4 to 6

TIME40 minutes

Pea Green Salad with Warm Apricot-Pistachio Vinaigrette

A cookbook recipe exclusively for All-Access members from Vegetables Illustrated

WHY THIS RECIPE WORKS

To boost our salad with sweet springtime flavor, we steamed the fresh peas in a skillet until just tender before adding them. In the same skillet we used to cook our peas, we toasted pistachios to build our warmed vinaigrette. Then we added...

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