Pea and Crab Salad

By pattie_d

A variety of fresh, nutritious peas comprise this inventive salad from chef Todd English of Ca Va.

Also try: Seared Tuna with Blood Orange Vinaigrette, Silky Miso Sweet Potatoes

Ingredients

• Coarse salt
• 1/2 cup fresh snow peas
• 1/2 cup fresh snap peas
• 1/2 cup fresh, shelled, or frozen peas
• 1/2 cup pea tendrils
• 2 tablespoons rice wine vinegar
• 1/4 cup extra-virgin olive oil
• Freshly ground pepper
• 1/2 cup jumbo lump crabmeat, picked through for shells

Details

Servings 2
Adapted from marthastewart.com

Preparation

Step 1

Directions

Prepare an ice-water bath and set aside. Fill a medium saucepan with water and bring to a boil over high heat; generously salt water and return to a boil. Add snow peas and cook until just tender-crisp. Drain and transfer to ice-water bath to cool. Drain and transfer to a medium bowl. Repeat process with snap and fresh peas. Add pea tendrils to bowl with snow, snap, and fresh peas and set aside.

In a small bowl, whisk together vinegar and olive oil; season with salt and pepper. Drizzle over pea salad and add crabmeat; toss to combine. Serve.

From The Martha Stewart Show,

February 2011