Tonight's Soiree & Recipe

CCC

 

Yesterday I whipped up this cork fascinator to wear at tonight's French wine dinner featuring Cabernet Franc from the Loire Valley. I love hats. I have been asked to judge a big Kentucky Derby hat contest in May and am designing a special hat to wear for it.

The theme tonight is spring vegetables and the recipes all need to come from Christopher Kimball's Milk Street. I am bringing this no cook springtime in a bowl. The saltiness of the feta is a perfect complement to the sweetness of the peas and freshness of the mint, and its creaminess pulls together all the elements. If the peas are damp after thawing, be sure to pat them dry, as excess moisture will dilute the flavors.

Minty Green Pea Salad with Lemon and Feta

MINTY GREEN PEA SALAD WITH LEMON AND FETA

4-6 Servings

15 MINUTES

1 MEDIUM SHALLOT, THINLY SLICED INTO RINGS

KOSHER SALT AND GROUND BLACK PEPPER

1 TEASPOON GRATED LEMON ZEST, PLUS 2 TABLESPOONS LEMON JUICE

1 TABLESPOON  EXTRA-VIRGIN OLIVE OIL

2½ CUPS FROZEN PEAS, THAWED AND PATTED DRY

1 CUP LIGHTLY PACKED FRESH MINT, TORN

2 OUNCES FETA CHEESE, CRUMBLED (½ CUP)

In a medium bowl, combine the shallots and ¼ teaspoon salt. Using your fingers, rub the salt into the shallots until they wilt. Stir in the lemon zest and juice, then let stand for about 10 minutes.

Add the oil, peas and ½ teaspoon pepper; toss to combine. Add the mint leaves and feta, then toss again. Taste and season with salt and pepper.

Don’t forget to grate the zest from the lemon before juicing it. It’s much easier to grate zest from whole fruits than from ones have have been cut and squeezed.

(via Christopher Kimball's Milk Street)

And frozen peas are the best choice. Fresh peas lose half of their vitamin content within a day of picking, whereas all the nutrients remain intact in frozen peas as they are frozen in their early or ripe age. Freezing the peas as soon as they are picked is the best way to keep their nutrients intact. Frozen peas are also tastier.