Light olive-green Baby Lima Beans, grass Green (English) Peas, the palest yellow-green Lady Peas tossed together with emerald mint leaves, brownish-green pistachios and lime-green pea shoots lightly coated with an easy honey vinaigrette dressing.
Third Thursday Community Potluck was once again upon us and I had to make something good and fast. Digging through my freezer I found a bag each of fresh frozen baby limas, lady peas and green peas. All from the Nashville Downtown Farmer’s Market this past summer and all grown right here in middle Tennessee at local farms.
Which brings me to fundraisers and good deeds and all kinds of things like that. My friend and neighbor, Harriet Warner, sent me some information about a gathering that addresses all of the above. It is the Cumberland River Compact’s 4th Annual “Farm to Fork” dinner which brings top chefs together to celebrate local food, drink and clean water. If you would like to attend this fabulous evening of cool people who are interested in good food and keeping our beautiful Cumberland River clean and fresh go here for lots more information including menu, chefs…who, what, when and where. Or just go right here to buy tickets to be part of this great dinner party.
Now, back to my own little farm to fork dish,….peas and beans thawed, rinsed and drained…blanched in boiling water for a few minutes and again drained.
Ah ha! A jar of salt preserved lemons hiding in the back of my pantry! I know they are yellow, but might add just the right saltiness to the salad…slivered and chopped.
Mint from the backyard.
Red wine honey vinaigrette drizzled on top.
Tender pea shoots waiting to top off the salad along with some dusty green pistachios to add a bit of crunch.
All-Things-Green Salad with a Simple Red Wine-Honey Vinaigrette
- 3 cups each fresh or frozen Baby Lima Beans, Lady Peas, and Green(English) Peas
- 1 bunch of fresh mint
- 2 TBSP’s thin slivers of preserved lemon
- 1/2 cup shelled pistachios
- 2 cups loosely packed green pea shoots
- 1/2 cup olive oil
- 1/2 cup red wine vinegar
- 1 TBSP honey
- 2 tsps Dijon mustard
- sea or kosher salt and freshly ground black pepper to taste
- Bring a large pot of water to a boil. Add a bit of salt. Toss in the baby lime beans, lady peas & green peas. Cook for about 5 minutes. Pour peas and beans into a colander to drain. Rinse with cool running water. Leave to drain and cool down for 20 minutes. Place in a large serving bowl.
- Pour the olive oil, vinegar, honey and mustard in a glass jar with a tight-fitting lid and shake to emulsify. Season with a bit of salt and black pepper to suit your taste. Set aside.
- Roughly chop the mint leaves and add to the bowl of beans and peas along with the preserved lemon slivers. Cover and chill until ready to serve.
- When ready to serve drizzle the vinaigrette over all and toss gently. Top with the tender pea shoots and pistachios.
Note: This is a perfect salad for a crowd. I made it for the September Third Thursday Community Potluck dinner. You could also cut it in half for a family dinner. There was a little bit left so I ate it the next day for lunch and it was even better!
You can use edamame if you cannot find lady peas. I used summer beans and peas that I had frozen, but store-bought frozen product works great too.
Teresa Blackburn http://www.teresablackburnfoodstyling.com http://www.foodonfifth.com