Best Pea And Fennel Salad Recipes

FENNEL, PEA AND BROAD BEAN SALAD

Steps:

• Trim the fennel, cutting off the base and removing the coarse outer layer of leaves.
• Cut each bulb in half lengthways, then slice as thinly as possible, using a mandolin or a sharp knife.
• Place in a large bowl of iced water and leave to soak for about 10-15 minutes to crisp up.
• Boil the eggs, (the yolks should be set but still quite soft) drain, then refresh in a pan of cold water.
• Bring another pot of water to the boil, add the broad beans and blanch for 1 minute, then add the peas and return to the boil, blanch for another 3 minutes until the peas and broad beans are tender.
• Drain and refresh in a bowl of iced water.
• For the dressing, whisk all the ingredients together in a bowl, seasoning with salt and pepper to taste.
• Drain all the vegetables and mix, pour over the dressing and toss well.
• Shell the eggs, then cut into quarters lengthways.
• When ready to serve, heat a tiny drizzle of olive oil in a non-stick pan and fry the Parma ham slices until golden brown and crisp, turning once. Divide the salad and eggs among serving plates.
• Break the crispy Parma ham into smaller pieces and scatter over the salads, sprinkle with pepper and serve.

SNAP PEA SALAD WITH TARRAGON AND FENNEL

Steps:

• In a small bowl, whisk together the orange juice, hot sauce, sugar and 2 tablespoons of the olive oil. Season with salt and pepper, to taste, and set aside.
• Warm the remaining olive oil in a medium skillet over medium heat. Add the fennel and saute for 3 minutes. Stir in the peas along with the orange zest and season with salt and pepper, to taste. Saute until the peas turn bright green, about 2 minutes. Remove the skillet from the heat. Pour the vinaigrette over the fennel mixture. Transfer the fennel mixture to serving bowl and toss in the tarragon to release fragrance and wilt slightly. Garnish with reserved fennel fronds and serve slightly warm or at room temperature.

PEA AND FENNEL SALAD

Steps:

• Whisk together the vinegar, olive oil, mustard, honey and onion powder in a large bowl.
• Add the peas, fennel and tarragon to the bowl.
• Toss to coat. Season to taste with salt and pepper.
• Above steps can be done in advance. Top with nuts immediately before serving to maintain crispiness.