Now Playing
Mix 965 Tulsa
Last Song Played
Today's Best Music!
On Air
No Program
Now Playing
Mix 965 Tulsa
Last Song Played
Today's Best Music!

Posted: May 24, 2011

Tomato-Field Pea Salad With Garlic Mayonnaise

Related


            Tomato-Field Pea Salad With Garlic Mayonnaise
Tomato-Field Pea Salad With Garlic Mayonnaise

www.prod.cmgdefault.com

Hands on time: 15 minutes  Total time: 20 minutes  Serves: 6

Ingredients:

    FOR SALAD:

    1 1/2 cups shelled field peas (a mixture of 2 or 3 kinds is nice, but a single variety is good, too)
    Kosher or sea salt and freshly ground pepper
    6 cups ripe summer tomatoes (again, variety is good. I prefer a mixture of heirlooms, beefsteaks and cherries. Larger tomatoes should be cut into ¸-inch wedges, cherry tomatoes should be cut in half)
    1 small bunch fresh basil
    3 to 4 tablespoons extra-virgin olive oil
    Garlic Mayonnaise to taste (recipe follows)


    FOR GARLIC MAYONNAISE:
    Makes 1 3/4 cups-- Hands on time: 15 minutes-- Total time: 15 minutes

    1 tablespoon cider or white wine vinegar
    1 tablespoon freshly squeezed lemon juice
    1 teaspoon kosher salt
    1 teaspoon dry mustard
    2 large egg yolks, preferably organic and free range
    1 1/2 cups peanut oil or light olive oil, or a combination of both
    2 tablespoons boiling water
    1 teaspoon garlic, shoot removed, chopped and rubbed to a very fine paste with a pinch of kosher salt

Instructions:

FOR SALAD:
Blanch the field peas in a large saucepan of generously salted, rapidly boiling water for 3 minutes. Drain the peas and plunge them immediately into a bowl of salted ice water to stop the cooking and set the color of the peas. When well-chilled, drain thoroughly and refrigerate.
Just before serving, put the sliced tomatoes in a large mixing bowl. Season generously with salt and a few grinds of black pepper. Tear the basil leaves into rough pieces about 1/3 inch and sprinkle over. Add the refrigerated field peas and dress with extra-virgin olive oil to coat well. Taste carefully for seasoning and serve immediately with garlic mayonnaise drizzled over.

FOR MAYONNAISE:
Combine the vinegar, lemon juice, salt and dry mustard in a nonreactive bowl and whisk until the salt and mustard are dissolved. Add the egg yolks and beat until smooth. Add the oil, drop by drop at first, and then in a slow, steady stream, whisking constantly until all the oil has been incorporated and you have a very thick emulsion.
Pour the boiling water over the garlic paste and let stand for 2 minutes. Whisk the garlic mixture into the mayonnaise. If mayonnaise is very thick, you may thin to desired consistency by whisking in a small amount of hot water.
You can make this up to 3 days before serving. It will keep longer, but the garlic flavor can become too strong, and eventually acrid.

Nutrition:

Per serving, without Garlic Mayonnaise: 127 calories (percent of calories from fat, 50), 3 grams protein, 14 grams carbohydrates, 4 grams fiber, 7 grams fat (1 gram saturated), no cholesterol, 38 milligrams sodium.

Per tablespoon: 110 calories (percent of calories from fat, 99), trace protein, trace carbohydrates, trace fiber, 12 grams fat (2 grams saturated), 15 milligrams cholesterol, 68 milligrams sodium. 


There are no comments yet. Be the first to post your thoughts. or Register.