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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Delicate green lady peas are perfect in this summer side. If you can't find them, sub any field pea, such as pink-eye or crowder. Ingredients:
4 cups fresh lady peas |
4 cups water |
1/2 teaspoon kosher salt |
2 thyme sprigs |
1 small onion, trimmed and quartered |
1 teaspoon fennel seeds |
3 tablespoons extra-virgin olive oil |
2 tablespoons white balsamic vinegar |
2 tablespoons whole-grain dijon mustard |
1/4 teaspoon freshly ground black pepper |
1/4 cup chopped fresh chives |
Directions:
1. Combine first 5 ingredients in a medium saucepan; bring to a boil. Partially cover, reduce heat, and simmer 30 minutes. Drain. Discard onion and thyme. Place peas on a jelly-roll pan; let cool 30 minutes.
2. Heat a small skillet over medium heat. Add fennel seeds; cook 3 minutes or until toasted, stirring occasionally. Combine fennel seeds, oil, vinegar, mustard, and pepper in a medium bowl, stirring with a whisk. Add peas; toss to coat. Stir in chives.
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