Chilled Sapelo Red Pea Salad

By LRay

The Local Palate, August/September 2014, page 88.

From Chef Dave Snyder of Halyards Restaurant, St Simons Island, Georgia

Ingredients

• 1 cup red peas, cooked in chicken stock and cooled
• 1 cup Georgia sea beans, blanched and shocked without salt
• 1/2 red tomato, cut in wedges
• 1/2 yellow tomato, cut in wedges
• 1 shallot, julienned
• Chopped thyme
• 4 ounces sweet lemon vinaigrette
• Sweet Lemon Vinaigrette
• 1/2 cup lemon juice
• 2 1/2 tablespoons honey
• 2 cups olive oil
• Salt and pepper

Details

Servings 1
Adapted from localpalatemag.com

Preparation

Step 1

Sapelo Red Pea Salad

Toss all ingredients and season with salt and pepper. Be careful with the salt as the sea beans are naturally salty from the marsh. Chill for at least 1 hour before serving.


Sweet Lemon Vinaigrette

Mix ingredients together well. The vinaigrette is purposely have on the fatty side (heavy on olive oil) as the sea beans are salty and taste very clean and crisp.