Minted Pea Salad is a modern British recipe for a classic salad of peas blended with mayonnaise, herbs, spices and sour cream that's served on a bed of lettuce and which makes an excellent Easter starter or accompaniment with lamb or fish. The full recipe is presented here and I hope you enjoy this classic British version of: Minted Pea Salad.
This is a classic Easter salad, originally developed to accompany Easter Lamb. But the mix of peas and mint also goes well with meaty fish such as tuna or oily fish such as mackerel, so you could use this any time over the Easter period.
Go to the printable version of the recipe
60ml (4 tbsp) sour cream
4 tbsp fresh mint, minced
1 tbsp chives, minced
3/4 tsp salt
1 tsp Dijon mustard
freshly-ground black pepper, to taste
350g frozen baby peas, thawed
1 small red onion, finely chopped
lettuce leaves, to serve
Add the peas and chopped red onion and stir to combine. Cover with clingfilm (plastic wrap) and set aside in the refrigerator to chill for 1 hour. Serve on a bed of lettuce leaves.
For more Easter recipes and a little about the history of Easter go to my Easter information and Easter Recipes page.
This is a classic Easter salad, originally developed to accompany Easter Lamb. But the mix of peas and mint also goes well with meaty fish such as tuna or oily fish such as mackerel, so you could use this any time over the Easter period.
Go to the printable version of the recipe
Minted Pea Salad Recipe
Ingredients:
120ml (1/2 cup) mayonnaise60ml (4 tbsp) sour cream
4 tbsp fresh mint, minced
1 tbsp chives, minced
3/4 tsp salt
1 tsp Dijon mustard
freshly-ground black pepper, to taste
350g frozen baby peas, thawed
1 small red onion, finely chopped
lettuce leaves, to serve
Method:
Whisk together the mayonnaise, sour cream, mint, chives, salt and Dijon mustard in a bowl. Season to taste with black pepper and beat until well combined.Add the peas and chopped red onion and stir to combine. Cover with clingfilm (plastic wrap) and set aside in the refrigerator to chill for 1 hour. Serve on a bed of lettuce leaves.
Printable version of the Recipe
britain, easter, peas, salad, accompaniment, vegetarian
Accompaniment
Britain
Minted Pea Salad
https://fabulousfusionfood.blogspot.com/2019/04/minted-pea-salad-recipe.html
Minted Pea Salad. This is a modern British recipe for a classic vegetarian accompaniment of peas and onions flavoured with chives, mint and mustard served on a bed of lettuce that is fantastic for Easter.
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIru8fQZ1hodZDEokcb1MvFLwNyPVpyP69hmnGfEKVSLwx2LVyImM_Pll1LDwdB3DZg2waa2fsNF5tTdSGCxPShvyGXY_we_CYJaGKN3RK4DBrwiQxPPwUpxlnTmdWFTrwjbfp43fnoj4/s1600/minted-pea-salad.png
2019-04-19
Yield: 4–6
Minted Pea Salad
Minted Pea Salad. This is a modern British recipe for a classic vegetarian accompaniment of peas and onions flavoured with chives, mint and mustard served on a bed of lettuce that is fantastic for Easter.
prep time: 120 mins
cook time: 30 mins
total time: 150 mins
Ingredients:
- 120ml (1/2 cup) mayonnaise
- 60ml (4 tbsp) sour cream
- 4 tbsp fresh mint, minced
- 1 tbsp chives, minced
- 3/4 tsp salt
- 1 tsp Dijon mustard
- freshly-ground black pepper, to taste
- 350g (2/3 lb) frozen baby peas, thawed
- 1 small red onion, finely chopped
- lettuce leaves, to serve
Method:
- Whisk together the mayonnaise, sour cream, mint, chives, salt and Dijon mustard in a bowl. Season to taste with black pepper and beat until well combined.
- Add the peas and chopped red onion and stir to combine. Cover with clingfilm (plastic wrap) and set aside in the refrigerator to chill for 1 hour. Serve on a bed of lettuce leaves.
© Dyfed Lloyd Evans
For more Easter recipes and a little about the history of Easter go to my Easter information and Easter Recipes page.
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