Spring Pea Shirazi Salad
Shirazi is a Persian salad style that is traditionally made with cucumbers and tomatoes. For this springtime recipe, Chef Ayesha starts with three different kinds of fresh peas, then composes a simple but flavorful fresh salad to enjoy for spring.
Ingredients
- 1 cup English peas
- 1 cup snap peas
- 1 cup snow peas
- 1 bunch spring onions
- 2 sprigs mint
- 1/4 cup extra virgin olive oil
- 1 lemon zest and juice from
- Salt to taste
- 4 ounces feta good quality, in a brick
- 2 cups pea tendrils
Instructions
For the Vegetables
- Blanch and shock the three types of peas separately: Prepare a large pot with salted water, as you would if making pasta. The water should taste salty. Bring to a boil. While the water is heating, prepare a large bowl with ice cold water and a little salt; set aside.
- While the water is heating, prepare a large bowl with ice cold water and a little salt; set aside.
- Keep the English Peas, Snap Peas and Snow Peas in separate bowls. Starting with the English Peas, drop the vegetables in the boiling water for one minute or until bright green and crisp. Immediately remove with a slotted spoon and plunge into the ice water to stop the cooking process. Remove the English Peas from the ice water and allow to drain on paper towels.
- Return the water to a boil and refresh the ice water as needed if some of the cubes have melted. Repeat this process with the Snap Peas and then the Snow Peas. Keep drained vegetables in the refrigerator until ready to use.
For the Salad
- Thinly slice spring onions on the bias into 1-inch pieces. You should have about ½ cup. Reserve any extra for another use.
- Pick the mint leaves from the stems. Discard stems, or reserve for making tea or flavoring lemonade
- When ready to serve, mix all the peas and the spring onions together in a bowl. Dress with olive oil and the lemon zest and juice. Taste and adjust the salt if needed, keeping in mind that the feta will enhance the salty flavor a bit. Add the picked mint leaves.
- Transfer the dressed vegetables and mint to your serving plate. Finish by shaving the feta over with a microplane zester. The feta should crown the vegetables like a mountain of snow. Garnish with a few of the pea tendrils.