Friday, 28 June 2013

Peas, Cheese & Egg Salad with Creamy Garlic Scape & Parsley Dressing

The lettuce is not as good as it was; the heat and lack of rain for the last week or so is starting to show. Still, it's okay, and we are getting other vegetables like garlic scapes, radishes and PEAS! in the garden now. Add some cheese and eggs, put those scapes in a creamy dressing with parsley, and it's another great full meal salad.

Watch those scapes though; I think this dressing gets stronger as it sits. Make it fresh or maybe cut back (or use smaller ones) on the garlic scapes.

Once new potatoes show up, I think this would be an excellent dressing for potato salad, made with plenty of radishes, hard boiled eggs... peas... this is sounding kind of familiar... hmmm... 

4 servings
1 hour prep time; faster if you have ready-shelled peas

Peas, Cheese & Egg Salad with Creamy Garlic Scape & Parsley Dressing

Boil the Eggs & Make the Dressing:
6 large eggs
2 to 3 garlic scapes
1/2 cup packed fresh parsley
1/2 teaspoon salt
fresh black pepper to taste
1/4 teaspoon celery seed
1 teaspoon Dijon mustard
1/3 cup yogurt or sour cream
2/3 cup mayonnaise (light is fine)

Put the eggs in a pot with sufficient cold water to cover them well, and bring them to a boil. Boil them for 1 minute, then remove them from the heat, but leave them, covered, in the hot water for 10 minutes. Transfer them to cold water and leave them there until completely cooled.

Chop the garlic scapes and parsley roughly, and put them in the bowl of a blender or food processor. Add the salt, pepper, celery seed, mustard, yogurt or sour cream and mayonnaise, and blend until very smooth. Transfer the dressing to a serving container, and keep chilled until ready to serve the salad. 

Make the Salad:
4 cups mixed peas
about 6 cups prepared lettuce pieces
12 radishes (1 bunch)
150 grams (5 ounces) Cheddar cheese

Use a blend of shelled peas, snap peas and snow peas. I used 1/2 shelled peas (which was about 1 quart with the shells still on) and 1/4 each snap and snow peas. Bring a pot of water to a boil, and blanch them for 1 or 2 minutes, then rinse them in cold water until cooled. Drain well and set them aside.

Wash and tear up or chop the lettuce and arrange it over salad plates or on a large platter. Arrange the mixed peas over the lettuce. Wash and trim the radishes and cut them into quarters or slice them. Arrange them over the lettuce and peas. Cut the cheese into small cubes and arrange it over the salad. Peel and chop the eggs, and arrange them over the salad.

Drizzle the dressing over the salad and serve.





Last year at this time it was the Jamaican Pattie project: I made Jamaican Curry Powder and used it in  Jamaican Patties with Beef and Jamaican Patties with Greens.

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