First of all, I’m going to credit myself for this punny salad name. Pun was (very much) intended here. Secondly, I apologize for being the terrible person that I am; the last time I posted a recipe was probably 1000 years ago. Now the formalities have been established, and we can move on.
Currently, I am enjoying the beautiful Vancouver sunset on my patio while basking in a cool summer breeze. Honestly, I had come up with this recipe back in the spring when peas were all the rage. When peas just become in-season during the spring time, practically every restaurant menu has a dish featuring peas on it. I swear on my life. That being said, here in the Pacific Northwest peas are in season from May until August. That means, you can make this salad with the freshest peas available to you (if you’re in my region) during these months. Seasonality of produce depends on the climate of the region you are in, so I’d encourage you to Google it if you’re interested in learning more. And for those of you wondering, seasonality is just a fancy word to say when produce tastes the best during a certain time of year. This depends on what kind of weather and climate the produce grows best in. Enough about seasonality! Let’s talk salad.
This salad is the perfect mix of textures and flavours: some crunch there, a little tang here, topped off with a touch of sweetness. My favourite part about the dressing is getting the most out of the grapefruit. After you cut the grapefruit segments, you simply squeeze the juice in the jar and mix with some honey, Dijon mustard, salt, pepper, and olive oil. Shake, shake, shake! And ta-da you have a dressing! The contrast in textures between the supple grapefruit segments, crunchy fennel, and crisp peas and pea shoots really kickstarts a party in your mouth. So without further ado….
Easy Peasy Pea Salad
Yields 2 Servings
1/2 grapefruit, peeled and segmented
1 1/4 cup snap peas, chopped
2 sprigs of cilantro, chopped
1/2 fennel bulb, sliced
10-15 sprigs of pea shoots, chopped
Handful of fennel fronds, chopped
Extra cilantro and fennel fronds, for garnish
Juice from segmented grapefruit half
1 tsp Dijon mustard
1 tsp honey
3 tbsp extra virgin olive oil
S&P, to taste
Chop snap peas, cilantro, fennel fronds, and pea shoots. Thinly slice fennel bulb and segment grapefruit. Combine salad ingredients in a medium bowl. Set aside remaining grapefruit.
Squeeze grapefruit juice into small jar. Add Dijon, honey, and extra virgin olive oil into jar. Shake until dressing is emulsified. Season with salt and pepper to taste. Add more honey or Dijon if needed.
Pour dressing over salad ingredients and toss. (Remember, you do not need to use all the dressing! You can always add, but you can’t take away). Let the salad sit in the fridge for 5-10 minutes so ingredients can marinate. This resting allows the fennel to soften slightly and it also flavours the peas.
Serve on a chilled plate (if you’re feeling extra fancy). Garnish with cilantro and fennel fronds. Enjoy!