Strawberry, Almond, and Pea Salad

By nnlester

Recipes & Menus | recipes

Strawberry, Almond, and Pea Salad
"I like the fact that just three or four main ingredients can make a smashing result," says van Boven about this sweet and crunchy salad.

4 servings

Recipe by Yvette van Boven

Photograph by Oof Verschuren

June 2013

Ingredients

• 1/2 cup Marcona almonds
• 2 tablespoons white wine vinegar
• 2 teaspoons whole grain mustard
• 1 teaspoon poppy seeds
• 1 teaspoon sugar
• 1/4 cup vegetable oil
• Kosher salt, freshly ground pepper
• 1 cup shelled fresh peas (from about 1 pound pods) or frozen peas, thawed
• 3 cups baby arugula or watercress, thick stems trimmed
• 8 ounces fresh strawberries, hulled, halved or quartered if large (about 2 cups)
• 1 cup pea tendrils
• 1 ounce Parmesan, shaved

Details

Servings 4
Adapted from bonappetit.com

Preparation

Step 1

Preheat oven to 350°. Spread out almonds on a small rimmed baking sheet and toast, tossing occasionally, until golden brown, 8–10 minutes. Let cool.

Whisk vinegar, mustard, poppy seeds, and sugar in a large bowl. Whisk in oil; season with salt and pepper.

Cook peas in a large saucepan of boiling salted water until bright green and tender, about 5 minutes for fresh peas, or 2 minutes for frozen. Drain; transfer to a colander set in a bowl of ice water. Drain.

Add arugula, strawberries, pea tendrils, peas, and almonds to vinaigrette; toss to coat. Top with Parmesan.