The composition of this vitamin salad includes three types of peas: sugar, snow and ordinary green peas. Sugar and snow peas have such tender pods that they are eaten whole, therefore, they should be boiled only 1-2 minutes, and immediately transfer to an ice bath to maintain a bright green color and slight crunch. Mix all the peas with juicy young shoots and pour French dressing with capers and tarragon so that give the salad a brighter and more interesting taste. A refreshing side dish to meat is ready. Nutritional value of one serving: (total 6) Calories 200, total fat 10 g., saturated fat g., proteins 6 g., carbohydrates 21 g., fiber g., cholesterol mg., sodium mg., sugar g. Share with друзьями: 
Time: 25min Difficulty: easy Portions: 6 The recipes use dimensional capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
Salad
- 300 gr chopped sugar peas
- 300 gr snow peas trimmed
- Sugar
- 1 tbsp. green peas
- Ground white pepper
- 1/4 Art. pea shoots
Gas station
- 1 tbsp. l Dijon mustard
- 1 tbsp. l lemon juice
- 1.5 tsp sherry vinegar
- 1/4 tsp capers, coarsely chopped + 0.5 tsp. pickle from cans
- 3 tbsp. l olive oil
- 4 sprigs of tarragon, cut only leaves
Recipes with similar ingredients: sugar peas in pods, peas shoots, Dijon mustard, lemon juice, sherry vinegar, tarragon, capers
Recipe preparation:
- Prepare the dressing: mix in a medium-sized bowl whisk mustard, lemon juice and vinegar. Add capers and pickle and a pinch of salt and white pepper. Slowly stir in the olive oil and add the tarragon. Taste it.
- In a large saucepan, bring the water to a boil and salt well. Meanwhile, set a colander in a large bowl of ice water (so you don’t have to take ice from peas).
- Pour a generous pinch of sugar into boiling water. Add sugar peas and cook until bright green so that it becomes softly crispy, about 2 minutes. Using a sieve, remove the peas from water and transfer to a prepared colander.
- Bring the water to a boil again and add snow peas and peeled green peas. Cook until peas float on surface, about 1 minute. Use a sieve to remove the peas from the water and transfer to an ice bath with sugar peas. Put aside minutes for the peas to cool completely.
- Drain and spread all the peas in a clean kitchen towel. With another towel, gently pat and dry the peas, then let air dry (excess water will make the salad less delicious).
- Transfer the peas to a medium-sized bowl, salt and pepper and sprinkle with sugar. Shuffle. Pour dressing and stir pea shoots. Try it again and taste right away serve.
