INGREDIENTS
For the pea hummus
- 1 cup English peas
- 1 tbsp Tahini
- 1/2 Lemon juice
- 2 tbsp Olive oil
- Water
- Salt
For the lemon vinaigrette
- 1 Lemon juice
- 3 tbsp Olive oil
- 2 tsp Dijon mustard
- 1 tsp Sugar
- 1 Shallot, chopped
- 1 sprig Thyme, picked
- Salt
To Serve
- 10 Snap peas, blanched
- ½ cup English peas, blanched
- 4 tbsp Pea hummus
- ½ cup Bloomsdale spinach
- ½ cup Pea tendrils
- ½ cup Watercress
- ½ cup Arugula
- 2 tbsp Lemon vin
- Salt + Black pepper
- Lemon juice
Spring Pea Salad
Ludo à la Maison Season 12 Episode 1: Spring Pea Salad with Pea Hummus
INSTRUCTIONS:
For the pea hummus
- Blanch peas until tender.
- Add all ingredients to the blender and blend until completely smooth.
- Add a little water if its too thick.
- Season with salt.
- Store in the fridge.
For the lemon vinaigrette
- Combine all ingredients aside from the oil in a large bowl and whisk together.
- Slowly stream in the oil while whisking to form an emulsion.
- Set aside.
To Serve
- Make a circle with the hummus on the bottom of the plate.
- Add the rest of the ingredients to a bowl and season with salt and pepper and a little lemon.
- Plate the salad on top of the hummus.
.jpg)
Comments