Best Pea And Tomato Salad Recipes

PAN ROASTED BLACK GROUPER WITH WILD AMERICAN SHRIMP, BLACK-EYED PEA CAKES, APPLEWOOD SMOKED BACON AND FRISEE SALAD AND SMOKED TOMATO COULIS

Steps:

• Pan Roasted Black Grouper: Preheat oven to 350 degrees F. Season the fillets with the salt and pepper. In a large saute pan, heat the olive oil over a high flame, not quite to smoking point. Add in the butter, then quickly, just as the butter begins to brown, place the fillets in the hot oil. Allow the fish to brown well before turning it over, about 2 to 3 minutes. Turn the fillets and brown the other side. Once the fish is browned, place the fillets on a parchment paper lined sheet pan. Finish baking the fish in the oven, about 3 to 4 more minutes.
• Wild American Shrimp: Using a very sharp knife, split the shrimp lengthwise, taking special care to keep the head attached. Rub the meaty part of the shrimp with half of the olive oil, then sprinkle the flesh with the seafood seasoning. Heat the remaining oil in a large nonstick saute pan until just about smoking. Add in the butter, then carefully place the shrimp, meat side down in the pan. Allow the shrimp to brown then gently turn them to their shell side. Lower the heat slightly and continue cooking for 3 to 5 more minutes, until shrimp is completely cooked.
• Black-Eyed Pea Cakes: Preheat oven to 425 degrees F.
• With your hands or a potato masher, smash the black-eyed peas, leaving a few peas whole. Add green onion, red pepper, spices, and egg. Mix thoroughly. Add cheese and bread crumbs and mix well. Divide the mix into 6 (2 1/2-inch) balls. Flatten balls to 3-inches in diameter and about 1/2-inch thick. This may be done a day ahead of time, covered and stored in the refrigerator. Heat butter over medium-high heat in a large skillet. Lightly dust both sides of the cakes with seasoned flour and place them in the skillet to brown. Leave enough room between cakes to be able to flip them over. When cakes are brown on both sides, place them on a baking sheet and put them in the oven for 7 minutes, or until heated through.
• Frisee Salad: Wait until just before assembling the plates to mix the salad.
• Over a low heat, warm the olive oil and the shallot slightly. Remove from the heat and mix together all ingredients except for the frisee and the bacon. Gently toss the Frisee with the dressing mix and divide among the 6 plates. Sprinkle the salad with the bacon.
• Smoked Tomato Coulis: In a small stainless steel sauce pot, heat the olive oil over a low heat. Place the shallots, garlic, salt and cayenne pepper in the hot oil and cook for about 4 to 5 minutes, stirring often to prevent browning. Add in the peeled and seeded smoked tomatoes and cook over a low heat for about 10 to 12 minutes. Remove from heat and allow mixture to cool for about 10 to 15 minutes. Place the cooled mixture into the blender and puree until smooth. Stir in vinegar and hold warm until ready to serve.
• To assemble the entire dish before serving: Place the black-eyed pea cakes in the center of each plate. Arrange the frisee salad just behind the pea cake. Take 2 halves of the cooked shrimp and place them so that the head portions meet at the top of the frisee salad. Place the cooked grouper atop the pea cake and place a small pool of the smoked tomato coulis near the front of the dish.

TOMATO AVOCADO CUCUMBER CHICK PEA SALAD WITH FETA AND GREEK LEMON DRESSING

Steps:

• In a salad bowl toss together tomatoes, chick peas and cucumbers. Add avocado and parsley and gently toss. Add desire amount of dressing and the feta and gently toss to evenly coat. Serve within an hour for best results. For the dressing: In a blender (or mixing bowl with a whisk), blend olive oil, lemon juice, mustard, garlic and salt until mixture is well emulsified. Stir in basil and oregano.

DILL-CRUSTED PORK TENDERLOIN WITH FARRO, PEA, AND BLISTERED TOMATO SALAD

Steps:

• Preheat oven to 425°F. Mix garlic, 2 Tbsp. dill, 1 Tbsp. lemon zest, 1 Tbsp. lemon juice, 1 Tbsp. oil, 1 1/2 tsp. kosher salt, and pepper in a small bowl with a fork to create a paste. Pat pork tenderloin dry and rub with paste.
• Heat 1 Tbsp. oil in a large ovenproof skillet over medium-high. Sear pork, turning occasionally, until golden brown on all sides, 10-12 minutes. Add tomatoes, then transfer to oven and roast until an instant-read thermometer inserted into the thickest part of pork registers 145°F and tomatoes are lightly blistered and softened, about 10 minutes. Transfer pork to a cutting board and let rest at least 5 minutes before slicing.
• Meanwhile, whisk remaining 1/4 cup olive oil, 2 Tbsp. lemon juice, and 1 tsp. kosher salt in a medium bowl. Add arugula, farro, peas, feta, and remaining 3 Tbsp. dill and 1 Tbsp. lemon zest; toss well to combine (arugula will wilt slightly when dressed). Gently fold in roasted tomatoes.
• Slice pork and transfer to a platter; season with sea salt, if using. Serve with farro salad alongside.
• Do Ahead
• Pork can be marinated 4 hours ahead; keep chilled. Let sit at room temperature 30 minutes before cooking.

BUTTERMILK BATTERED SHRIMP WITH CALIFORNIA STURGEON CAVIAR AND CREME FRAICHE OVER PEA SPROUT AND TOMATO SALAD

Steps:

• To make the marinade: In a large bowl, using a whisk, blend together the buttermilk, salt, and lemon pepper seasoning. Whisk until well combined. Toss the shrimp in the marinade until coated. Transfer the shrimp to the refrigerator and allow the shrimp to marinate for 30 minutes. Drain the shrimp and pat dry with paper towels.
• In a large, sturdy, heavy-bottomed sauce pot over medium-high heat, heat the canola oil to 350 degrees F using a deep-fry thermometer inserted in the oil to monitor the temperature.
• To make the batter: In a large bowl, whisk together the flour, baking soda, baking powder, salt, and lemon pepper seasoning. When the dry ingredients are well combined, whisk in the buttermilk, then whisk in 1 1/2 cups of the sparkling water. Stir until just combined. If the batter is too thick, add more sparkling water a tablespoon at a time until the batter consistency is thinner than pancake batter.
• Holding the shrimp by the tail, dip the shrimp into the batter, leaving the tail uncoated. Drop the battered shrimp into the hot oil and fry for 2 minutes on each side. Transfer the fried shrimp to a paper towel to drain off the excess oil.
• In a bowl, whisk together the olive oil, lemon zest, and lemon juice. Season the mixture with salt, and pepper, to taste. Toss in the pea sprouts and tomatoes and lightly coat in the dressing.
• On each plate, make a small bed of salad; top the salad with 3 shrimp. Top the shrimp with a tablespoon of creme fraiche and 1 teaspoon of caviar.

PEA AND TOMATO SALAD

Steps:

• Combine all ingredients in bowl. Chill and serve.
• I usually double this when serving as a side dish for company. I have also used roasted red pepper or pimento for color in place of the tomato. Low fat mayo may be used when dieting.

CUCUMBER TOMATO AND GREEN PEA SALAD

Steps:

• Quarter Roma tomatoes and deseed them with a spoon. Peel Cucumbers cut lenthwise in half, desseed them with a spoon,and slice into 1/4 pieces. Finely slice red onion. Put frozen peas in collander and rinse with cold water until thawed. Add all of these ingredients into a large bowl. In a small bowl stir and desolve sugar into the rice wine vinerger. Add pepper and dried dill weed to vinerger mixture. ( can use fresh dill too ) Pour rice wine vinerger mixture over salad and marinate in refrigerator for several hours before serving. Best when using home grown tomatoes and cucmbers.

GLUTEN-FREE BLACKEYED PEA, TOMATO AND CORN SALAD

Steps:

• In large bowl, beat lime juice, vinegar, oil, cumin, coriander, salt, pepper and garlic. Add peas, corn, tomatoes and onion; toss gently to combine.
• Divide among 6 serving plates; top with cilantro and cheese.

CHERRY TOMATO AND SNOW PEA SALAD

Steps:

• Boil or steam snow peas until just tender.
• Rinse with cold water.
• Combine with tomatoes.
• Make dressing by combining the oil with the remaining ingredients.
• Dress the salad and serve.

WARM BEAN, SNAP PEA, AND TOMATO SALAD

Steps:

• Prepare an ice bath; set aside. Bring a medium pot of water to a boil over high heat. Add wax beans, and cook until crisp-tender and bright, about 2 1/2 minutes. Remove beans with a slotted spoon, and immediately plunge into ice bath. Drain, and set aside. Repeat with snap peas, blanching them about 1 minute.
• Heat the oil in a large saute pan over medium heat. Add scallions and garlic; cook, stirring occasionally, until soft but not browned, about 3 minutes. Add cannellini beans, and cook until just heated through, about 2 minutes more.
• Transfer mixture to a large bowl. Add wax beans, snap peas, tomatoes and reserved juice and seeds, and salt. Season with pepper. Using a sharp knife, cut basil into very thin strips; add to bean mixture. Toss to combine; serve warm.

PEA AND TOMATO SALAD

Steps:

• Mix lightly. Drizzle some olive oil and vinegar to taste over ingredients. Mix gently. Serve.

DILL-CRUSTED PORK TENDERLOIN WITH FARRO, PEA, AND BLISTERED TOMATO SALAD

Steps:

• Preparation Preheat oven to 425°F. Mix garlic, 2 Tbsp. dill, 1 Tbsp. lemon zest, 1 Tbsp. lemon juice, 1 Tbsp. oil, 1 1/2 tsp. kosher salt, and pepper in a small bowl with a fork to create a paste. Pat pork tenderloin dry and rub with paste.
• Heat 1 Tbsp. oil in a large ovenproof skillet over medium-high. Sear pork, turning occasionally, until golden brown on all sides, 10-12 minutes. Add tomatoes, then transfer to oven and roast until an instant-read thermometer inserted into the thickest part of pork registers 145°F and tomatoes are lightly blistered and softened, about 10 minutes. Transfer pork to a cutting board and let rest at least 5 minutes before slicing.
• Meanwhile, whisk remaining 1/4 cup olive oil, 2 Tbsp. lemon juice, and 1 tsp. kosher salt in a medium bowl. Add arugula, farro, peas, feta, and remaining 3 Tbsp. dill and 1 Tbsp. lemon zest; toss well to combine (arugula will wilt slightly when dressed). Gently fold in roasted tomatoes.
• Slice pork and transfer to a platter; season with sea salt, if using. Serve with farro salad alongside.
• Do Ahead Pork can be marinated 4 hours ahead; keep chilled. Let sit at room temperature 30 minutes before cooking.
• Cooks' NoteThis recipe uses whole farro rather than the semi-pearled variety. To substitute farro, use wheat berries.