Strawberry, Almond, and Pea Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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I like the fact that just three or four main ingredients can make a smashing result, says van Boven about this sweet and crunchy salad. Ingredients:
1/2 cup marcona almonds |
2 tablespoons white wine vinegar |
2 teaspoons whole grain mustard |
1 teaspoon poppy seeds |
1 teaspoon sugar |
1/4 cup vegetable oil |
kosher salt, freshly ground pepper |
1 cup shelled fresh peas (from about 1 lb. pods) or frozen peas, thawed |
3 cups baby arugula or watercress, thick stems trimmed |
8 ounces fresh strawberries, hulled, halved or quartered if large (about 2 cups) |
1 cup pea tendrils |
1 ounce parmesan, shaved |
Directions:
1. Preheat oven to 350°. Spread out almonds on a small rimmed baking sheet and toast, tossing occasionally, until golden brown, 8-10 minutes. Let cool.
2. Whisk vinegar, mustard, poppy seeds, and sugar in a large bowl. Whisk in oil; season with salt and pepper.
3. Cook peas in a large saucepan of boiling salted water until bright green and tender, about 5 minutes for fresh peas, or 2 minutes for frozen. Drain; transfer to a colander set in a bowl of ice water. Drain.
4. Add arugula, strawberries, pea tendrils, peas, and almonds to vinaigrette; toss to coat. Top with Parmesan.
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