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Spring Picnic Pea Salad

by on April 24, 2010 in Appetizers, Vegetable April 24, 2010 AppetizersVegetable
See post on kayb’s site!
3.00 Mitt(s) 1 Rating(s)1 vote, average: 3.00 out of 51 vote, average: 3.00 out of 51 vote, average: 3.00 out of 51 vote, average: 3.00 out of 51 vote, average: 3.00 out of 5

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Level: Easy

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Description

This is a recipe from food blogger Tom Hirschfield, who submitted it to a Food 52 contest, where I volunteered to test it. I am SO glad I did. It’s wonderful. Make it.

Ingredients

  • ¼ cups Heavy Cream
  • ¼ cups Sour Cream
  • 1 teaspoon Chervil
  • 1 teaspoon Parsley
  • 1 teaspoon Fresh Minced Chives
  • 2 Tablespoons Fresh Lemon Juice
  • 2 teaspoons Prepared Horseradish
  • 2 cups Spring Green Peas, Shelled And Rinsed
  • 3 whole Hard Boiled Eggs
  • 3 whole Radishes, Thinly Sliced

Preparation

Whisk together cream, sour cream, herbs, lemon juice and horseradish. Fold in peas. Roughly chop eggs, and use a wooden spoon to press them through a coarse strainer (a potato ricer will work too but the texture is coarser). Stir the eggs into the rest of the mixture. Allow to sit for at least 20 minutes for flavors to bloom, and garnish with sliced radishes.

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westmonster on 2.7.2011

This salad is sitting on my table right now as I wait for the main course to be ready (I prepared it as a side for a quiche). I don’t know what it is – maybe it has to be spring for this salad to show its greatness – but somehow all the work pressing those eggs through the strainer didn’t quite pay off.
I added lots of salt and pepper, garlic powder, some cajun seasoning and nutmeg. It still needs something more, though. Maybe next time I’ll try adding a couple of sautéed onions or something.
Nevertheless, this is a promising recipe, so thank you very much for something to indulge my pea passion! ;-)

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