Best Triple Pea Salad With Creamy Tarragon Dressing Recipes

HERBY PEA SALAD

Herby Pea Salad image

We love spring vegetables. One Mother's Day I came up with this flavorful green salad that everyone enjoyed. You could increase the dressing and mix in some cooked small pasta, like acini de pepe, to make it a more robust salad. —Ann Sheehy, Lawrence, Massachusetts

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 8 servings.

Number Of Ingredients 13

Ingredients

1 tablespoon olive oil
2 medium leeks (white portion only), thinly sliced
3 small zucchini, halved and sliced
1/2 pound fresh asparagus, trimmed and cut into 2-inch pieces
3 cups frozen petite peas (about 16 ounces), thawed
2 tablespoons each minced fresh chives and parsley
1 to 2 tablespoons minced fresh tarragon
DRESSING:
3 tablespoons olive oil
2 tablespoons rice or white wine vinegar
3/4 teaspoon salt
1/2 teaspoon Dijon mustard
1/4 teaspoon pepper

Steps:

In a large skillet, heat oil over medium heat. Add leeks; cook and stir 4-6 minutes or until tender. In a Dutch oven, place steamer basket over 1 in. water. In batches, place zucchini and asparagus in basket. Bring water to a boil. Reduce heat to maintain a low boil; steam, covered, 4-5 minutes or until crisp-tender. Remove and immediately drop into ice water. Drain and pat dry., In a large bowl, combine peas, leeks, zucchini mixture and herbs. In a small bowl, whisk dressing ingredients. Pour over salad; toss to coat. Serve immediately.

Nutrition Facts : Calories 129 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 353mg sodium, Carbohydrate 13g carbohydrate (6g sugars, Fiber 3g fiber), Protein 4g protein. Diabetic Exchanges

CREAMY TARRAGON VINAIGRETTE

Creamy Tarragon Vinaigrette image

Yield makes about 1 cup

Number Of Ingredients 5

Ingredients

2 teaspoons tarragon vinegar
3/4 teaspoon Dijon mustard coarse salt and freshly ground pepper
1/2 cup extra-virgin olive oil
1/2 cup sour cream
2 tablespoons finely chopped fresh tarragon

Steps:

Stir together vinegar and mustard; season with salt and pepper. Pour in olive oil in a slow, steady stream, whisking until emulsified. Stir in sour cream and tarragon.

LAYERED PEA SALAD WITH CREAMY HERB DRESSING

Layered Pea Salad with Creamy Herb Dressing image

Provided by Katie Lee Biegel

Categories side-dish

Time 30m

Yield 6 to 8 servings

Number Of Ingredients 15

Ingredients

1 cup mayonnaise
1/2 cup sour cream
1 tablespoon lemon juice
1 teaspoon lemon zest
1/4 cup parsley leaves
1/4 cup cilantro leaves
1/4 cup basil leaves
2 (8.8 oz) packages cooked beets, diced
3 to 4 cups chopped iceberg lettuce
3 to 4 cups chopped romaine lettuce
3 ribs celery, thinly sliced
8 ounces blue cheese, crumbled
10 ounces frozen peas, thawed
Freshly ground black pepper
4 slices bacon, cooked until crispy and crumbled

Steps:

In the bowl of a food processor, add mayonnaise, sour cream, lemon juice and zest, and herbs. Pulse until smooth. Refrigerate until you are ready to use.
Layer your salad in a trifle dish. Start with the beets on the bottom in an even layer. Next add a layer of each lettuce, celery, blue cheese, and peas. Spread the dressing over the top of the salad and season with pepper to taste. Top with bacon. Serve immediately or refrigerate until ready to serve.

PEA SALAD WITH TARRAGON AND PEA SHOOTS

Pea Salad with Tarragon and Pea Shoots image

Provided by Alex Guarnaschelli

Categories side-dish

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 14

Ingredients

1 tablespoon dijon mustard
1 tablespoon fresh lemon juice
1 1/2 teaspoons sherry vinegar
1/4 teaspoon capers, roughly chopped, plus 1/2 teaspoon brine from the jar
Kosher salt and freshly ground white pepper
3 tablespoons extra-virgin olive oil
4 sprigs tarragon, leaves chopped
Kosher salt
Sugar
3/4 pound sugar snap peas, strings removed
3/4 pound snow peas, trimmed
1 cup shelled green peas
Freshly ground white pepper
1/4 cup pea shoots

Steps:

Make the dressing: Whisk the mustard, lemon juice and vinegar in a medium bowl. Add the capers and brine and a pinch each of salt and white pepper. Slowly whisk in the olive oil and add the tarragon. Taste for seasoning.
Bring a large pot of water to a boil, adding salt until it tastes like seawater. Meanwhile, set a colander in a large bowl of ice water (this will keep you from having to pick ice out of the peas later).
Add a generous pinch of sugar to the boiling water. Add the sugar snap peas and cook until bright green and crisp-tender, about 2 minutes. Use a strainer to remove the peas from the water and transfer them to the colander.
Bring the water back up to a boil and add the snow peas and shelled peas. Cook until they float to the surface, about 1 minute. Use the strainer to remove the peas and plunge them into the ice bath with the sugar snaps. Set aside for a couple of minutes to ensure the peas have cooled thoroughly.
Drain the peas, then spread them out on a clean kitchen towel. Use another kitchen towel to gently pat them dry, then let air-dry. (Water on the peas will dilute all of the good flavors.)
Transfer the peas to a medium bowl and season with salt, white pepper and a sprinkle of sugar. Stir to blend. Toss with the dressing and pea shoots. Taste again for seasoning and serve immediately.