Best Mint Pea Salad Recipes

ROAST BEEF WITH YORKSHIRE PUDDING, GRILLED EGGPLANT AND PEA, MINT, AND AVOCADO SALAD

Steps:

• To make the beef roast, preheat the oven to 475 degrees F.
• Place the beef roast on a clean work surface and rub with the olive oil and chopped rosemary.
• Place into the preheated oven and cook for 15 minutes and then turn the heat down to 350 degrees F. Cook for about 15 minutes per pound for rare meat, about 1 hour and 15 minutes. Remove from the oven and let rest, covered, for about 15 minutes before slicing.
• To make the Yorkshire Pudding, preheat the oven to 450 degrees F. Mix the milk, eggs, and salt, and add pepper, beating all well together. I use my freestanding mixer but a hand-held electric mixer, rotary, or balloon whisk would do. Let these ingredient stand for 15 minutes and then whisk in the flour. Meanwhile, add the drippings a large heat-proof pan and put it in the oven to heat for about 10 minutes. Into this intensely hot pan you should pour in the batter and cook for 20 minutes, or until well puffed and golden. Bring it, triumphant, to the table.
• To make the grilled eggplant, place the garlic-oil into a shallow dish and set aside. On a clean work surface, slice the eggplant into long, thin slices and then place into the garlic-oil, turning to coat.
• Preheat a griddle or stove top grill pan and then place each eggplant slice onto the grill. Cook about 2 to 3 minutes and then turn, and cook 2 to 3 minutes more. Remove the grilled slices to a platter and drizzle with more of the garlic-oil. Garnish with coarse salt, cracked black pepper, lemon juice and snipped chives.
• To make the pea, mint and avocado salad, first make the dressing: put the oil, vinegar, and sugar into a large bowl and then put in a decent handful of the chopped mint. Stir well so all is amalgamated. Cook the peas for 2 minutes or so in salted boiling water, just so that they're ready, but not soft. Taste after 2 minutes and keep tasting. Drain the peas in a colander, put them straightaway into the bowl of dressing, and let steep for 1 hour or up to a day.
• Just before serving, stir in the mixed greens, the endive, and the avocado. You may need to drizzle a bit more oil after tossing. Serve this on a big plate. Sprinkle with some more of the chopped mint.

SHRIMP, SUGAR-SNAP PEA AND POTATO SALAD WITH MINT AND PECORINO

Steps:

• Trim and string the peas, then thinly slice them crosswise. Place them in a large bowl. In a small bowl, whisk together the mustard, vinegar, 1/4 teaspoon salt, and pepper to taste. Slowly whisk in the oil.
• Bring a large pot of salted water to a boil. Cook the potatoes until tender, about 15 minutes. Transfer with a slotted spoon to a cutting board. Add the shrimp to the pot and cook until opaque, 2 minutes. Transfer with a slotted spoon to the bowl of peas.
• While the potatoes are warm, slice them into 1/2-inch rounds, and place them in a small bowl. Gently toss them with 1/2 cup of the vinaigrette, 1 teaspoon salt, and 3/4 teaspoon pepper. Spread them on a large platter to cool.
• When the shrimp are cool, toss with the peas and remaining vinaigrette. Spoon the mixture over the potatoes. Tear the mint leaves, and scatter the pieces over the salad. Sprinkle with cheese and pepper. Drizzle with oil and add a little vinegar to taste, if needed.

CUCUMBER AND SNAP PEA SALAD WITH MINT

Steps:

• In a large bowl, whisk together olive oil, vinegar, and mustard. Season with salt and pepper. Add cucumbers and snap peas, then toss to combine. Stir in mint just before serving.

NIGELLA LAWSON PEA, MINT AND AVOCADO SALAD

Steps:

• First make the dressing: put the oil and vinegar and a pinch of sugar into a large bowl and then put in a decent handful of chopped mint.
• Stir well so all is amalgamated.
• Cook the podded peas for a short time in salted boiling water, just so they are ready, but not soft.
• Taste after 2 minutes and then keep tasting.
• Pour peas in colander and then straight away into the bowl of dressing and let steep for an hour or up to a day.
• Just before serving, stir in about a packetful of mixed salad, the chicory which has been separated into it leaves and the avocado, which should be cut into bite size chunky slices.
• You may need to drizzle a bit more oil after tossing.
• serve this on a big plate.
• Sprinkle with more mint.

CHILLED SPRING PEA SOUP WITH CRAB SALAD, CREME FRAICHE, AND MINT

Steps:

• For the soup: Bring a large pot of water to a boil over medium heat. Add enough salt to make it taste like the ocean. Add the shallots, garlic, coriander seeds, freshly cracked black pepper, to taste, and sliced chiles, and bring back to a boil. Taste the water and season with salt, if needed. Add the English peas, bring the soup back to a boil and allow it to cook until the peas are al dente, about 30 to 45 seconds.
• Using a strainer or spider, add the pea mixture to a blender with 2 ladlefuls of flavored liquid, the creme fraiche and the mint leaves. Puree until smooth. Pour through a wired mesh strainer into a bowl over an ice bath to cool very quickly. Continue to stir until chilled.
• Taste for seasoning.
• For the crab salad: To a large bowl, add the crabmeat, mint leaves, salt and pepper, to taste, a drizzle of extra-virgin olive oil, sliced scallions, lime zest, lime juice, and the chiles. Lightly toss with a fork. Do not overwork. Taste and adjust seasoning, if needed.
• Ladle the soup into serving bowl. Top each bowl with a large spoonful of the salad. Drizzle with extra-virgin olive oil and garnish with julienned snow peas.
• Pack the chiles into 2 (1-quart) jars and cover them with water to come within 1/2-inch of the rim. Pour the water out into a measuring cup. Note the volume, pour off half the water, and replace it with sherry vinegar. Add 2 tablespoons sugar and 2 tablespoons salt for every 3 cups liquid.
• Pour the vinegar mixture into a nonreactive saucepan and add the bay leaves, coriander seeds, black peppercorns, cumin seeds, marjoram, and garlic. Bring to a boil over high heat, then reduce the heat and simmer for 10 minutes. Remove from the heat and let the mixture cool slightly. Pour the hot liquid into the jars to cover the peppers, and screw on the lids. Refrigerate for up to 1 month.
• Yield: about 2 quarts

SUGAR SNAP PEA SALAD WITH (CRISPY PROSCIUTTO AND) MINT

Steps:

• To blanch the peas, bring a large pot of well-salted water to a boil. Prepare a large bowl of well-salted ice water and set it nearby.
• Add the peas to the boiling water, let the water return to a boil, then cook for 2 more minutes. Remove the peas from the boiling water and immediately plunge them into the ice water. When the peas are cold, drain them and lay on paper towels to dry.
• Cut the peas in half lengthwise, then set aside.
• Coat a medium saute pan with olive oil, then add the garlic and red pepper flakes. Set the pan over medium heat and cook for 2 to 3 minutes. Remove the garlic with a slotted spoon and set aside.
• Add the prosciutto and cook for 3 to 4 minutes, or until crispy. Add the red wine vinegar. Turn off the heat.
• In a large bowl, combine the arugula, snap peas, onion and garlic.
• Scatter the crispy prosciutto on top and any juices from the pan.
• Add the pecorino and mint.
• Garnish with cracked black pepper.

MINT PEA SALAD

Steps:

• Bring a saucepan of salted water to a boil. Blanch peas and snow peas, about 1 minute each, rinsing in ice water so that they remain bright green and crisp. Drain and set aside to dry.
• In a medium bowl, mix yogurt with mayonnaise, lemon juice, salt and pepper, and fold into peas along with mint. Refrigerate covered. To serve, spoon onto individual plates or a serving platter, sprinkle bacon over the top and garnish with mint leaves.

PEA, FETA AND MINT SALAD

Steps:

• In a medium saucepan, bring salted water to a boil. Blanch the peas in the boiling water until they are just tender and bright green, about 2 minutes. Refresh immediately by plunging them into a bowl of cold water. Drain and reserve the peas.
• In a small pan, heat 1 tablespoon of the oil over medium heat. Add the onion, and cook until soft, stirring occasionally, about 5 minutes.
• Meanwhile, in a small bowl, whisk together the mustard, the remaining 2 tablespoons olive oil, vinegar and honey, and season with salt and black pepper, to taste.
• In a large salad bowl, mix the peas, onions, pistachios, and pour over the dressing. Add the mint and snow pea leaves, and gently toss to coat with dressing. Top the salad with the feta cheese just before serving.

FAVA BEAN AND CRISPY PANCETTA SALAD WITH A PEA, PECORINO AND MINT DRESSING

Steps:

• Bring a pot to a boil, half-filled with water, but with no salt as this makes fava beans and peas toughen. Add your garlic and allow the water to boil for a couple of mins before adding the beans. Cook for around 3-5 mins, depending on how young the beans are. Simply taste one to check. If you feel the skins are a little tough, which they sometimes can be, let them cool a little and then you can peel them very quickly by pinching and squeezing the bean out. Throw the skins away and keep the garlic clove to one side. Place your pancetta on a baking sheet, with the almonds spread out next to it. Place in a hot oven at 475 F - keeping an eye on the almonds to make sure they don't color too much. You should be able to crisp up the pancetta at the same time as toasting the almonds, but simply remove one or the other if it is getting too far ahead. To make the dressing, put your raw, shelled peas and and the soft, boiled garlic clove into a morter or food processor and bash or blitz until smooth. Add the cheese and most of the mint and stir or pulse to make a smooth paste. You want to turn this into a thick dressing, so add the EVOO and 4-5 tbl of lemon juice, to your preference. Season to taste - it should have an amazing flavor of sweet peas, tangy lemon, fragrant mint and a softness and roundness from the cheese. A balance is good, bit you should also trust your own judgement - i generally like mine to be a bit more lemony, to cut through the smokiness of the pancetta. Mix the dressing with the fava beans and sprinkle this over 4 plates. Crumble the pancetta over, followed by a sprinkle of the almonds which can be crushed or bashed up a little. Tear a little mint over the top with a little shaved Parmesan if you like.

ROASTED HALIBUT WITH PEA AND MINT SALAD

Steps:

• Fish: Put an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Spray a small baking sheet or glass baking dish with vegetable oil cooking spray. Set aside.
• In a small bowl, whisk together the lemon juice, 3 tablespoons of olive oil, garlic, salt, and pepper until smooth. Pour the mixture into a sealable plastic bag or a glass baking dish. Add the halibut and coat it with the lemon mixture. Refrigerate for 35 minutes. Remove the halibut from the marinade and arrange them on the prepared baking sheet. Roast until the fish flakes easily with a fork, about 15 to 18 minutes.
• Salad: Heat the oil in a medium skillet over medium-high heat. Add the shallots and red bell pepper. Season with salt and pepper, to taste. Cook, stirring frequently, until the shallots are soft and translucent, about 6 minutes. Turn off the heat, then add the peas, the chopped mint, lemon zest, and thyme. Drizzle with the remaining 2 tablespoons of olive oil and toss to coat. Season with salt and pepper, to taste.
• Spoon the salad onto 4 plates and top with the halibut. Garnish with mint sprigs and serve.

CRISP PROSCIUTTO, PEA & MOZZARELLA SALAD WITH MINT VINAIGRETTE

Steps:

• Heat a frying pan. Without adding any oil, fry the prosciutto slices until wrinkled and crisp. Place on a sheet of kitchen roll, leave to cool, break into large shards, then set aside.
• Boil the peas in a pan of salted water for 2 mins until just tender. Meanwhile, mix all the vinaigrette ingredients together, season, then set aside. If making ahead, do not add the chopped mint until ready to serve, as it will discolour. When the peas are cooked, drain, then run them under cold water until completely cool. Pat dry with kitchen paper.
• To serve, divide the mozzarella between 2 plates, scatter the peas over and sit the prosciutto shards on top. Drizzle the dressing over and around, and scatter with the mint leaves.

PURPLE POTATO, SUGAR SNAP PEA, AND MINT SALAD

Steps:

• In a small heavy saucepan cover potatoes with cold salted water by 1 inch and simmer until tender, 15 to 20 minutes.
• Transfer potatoes with a slotted spoon to a colander to drain and cool 10 minutes. Return water in pan to a boil and blanch snap peas until crisp-tender, about 1 minute. In a colander drain snap peas and refresh under cold water. Drain snap peas and pat dry with paper towels.
• Cut potatoes lengthwise into quarters. In a bowl toss together potatoes, snap peas, vinegar, oil, mint, and salt and pepper to taste.

SUGAR SNAP PEA SALAD WITH LEMON-MINT VINAIGRETTE

Steps:

• To make Lemon-Mint Vinaigrette: Whisk together all ingredients.
• To make Salad: Cook sugar snap peas in boiling water 2 minutes, or until bright green.
• Drain.
• Toss peas with 3 TBS Lemon-Mint Vinaigrette.
• Stir in pistachios.

GREEN PEA AND BROCCOLI SALAD WITH MINT DRESSING

Steps:

• Mint Dressing: Prepare dressing by combining all ingredients in a bowl and whisking. Yields 1/3 cup.
• In pot boil green peas for approximately 2 minutes just until tender. DO NOT overcook. Drain and rinse under cold water. Transfer to serving bowl.
• Blanch the broccoli florets in the same pot of boiling water for 3-5 minutes or just until bright green. Drain.
• Plunge broccoli into bowl of ice water to halt the cooking process. Let stand 10 minutes then drain well. Combine the broccoli with the green peas.
• Stir in the celery, pimiento, and red onion. Add the salad dressing and toss to coat.

GREEN PEA SALAD WITH MINT

Steps:

• Combine carrots, green onions, and parsley.
• Stir with oil, vinegar, salt, and pepper.
• Chill for two hours.
• Add peas.
• Garnish with mint leaves.

PORCINI-CRUSTED AUSTRALIAN LAMB RIB CHOPS WITH FRESH PEA, MINT AND FETA SALAD

Steps:

• 1. To prepare the lamb, brush generously with olive oil and salt and pepper to taste. Place dried mushrooms, basil and bread in a food processor (or coffee grinder) and process to a fine crumb. Transfer to plate or bowl and press the lamb firmly into the crumb to form a crust. Cover and refrigerate 30 minutes (or overnight) to set crust. 2.Heat enough oil in a non-stick pan to cover the base. Sauté chops, a few at a time, over medium high heat until golden brown and medium rare, about 10 minutes total, or until cooked as desired. To test, press gently with finger. The meat should be firm but springy. Keep warm in a low oven. 3.To prepare the pea salad, while the lamb is cooking add peas to pan of boiling, salted water and cook for 30-40 seconds. Drain, rinse with cold water and transfer to a bowl. Add feta cheese, mint leaves, a squeeze of lemon, and 1 tablespoon of olive oil. Toss well, crushing peas slightly. Serve lamb chops and pea salad with additional lemon and olive oil on the side.

SMOKED CHICKEN AND SUGAR SNAP PEA SALAD WITH MINT

Steps:

• Discard chicken skin and cut meat crosswise into 1/4-inch-thick slices. Trim peas. Halve cucumber lengthwise and seed. Diagonally cut peas, cucumber, and scallions into thin slices and chop mint. In a large bowl toss together all ingredients and season with salt and pepper.

JAMIE OLIVER'S BROAD BEAN AND CRISPY PANCETTA SALAD WITH PEA PECORINO AND MINT DRESSING

Steps:

• Bring a pot to the boil, half-filled with water, but with no salt as this makes broad beans and peas toughen. Add your garlic and allow the water to boil for a couple of minutes before adding the broad beans. Cook for around 3 to 5 minutes, depending on how young the beans are. Simply taste one to check. If you feel the skins are a little tough, which they can be sometimes, let them cool a little and then you can peel them very quickly by pinching and squeezing the bean out. Throw the skins away, and keep the garlic clove to one side. Place your pancetta on a baking tray, with the almonds spread out next to it. Place in a hot oven at 250°C/475°F/gas 9 − keeping an eye on the almonds to make sure they don't colour too much. You should be able to crisp up the pancetta at the same time as toasting the almonds, but simply remove one or the other if it is getting too far ahead. To make the dressing, put your raw podded peas and the soft, boiled garlic clove into a pestle and mortar or a Magimix and bash or blitz until smooth. Add the cheese and most of the mint and stir or pulse to make a smooth paste. You want to turn this into a thick dressing, so add the olive oil and 4 to 5 tablespoons of lemon juice, to your preference. Season to taste − it should have an amazing flavour of sweet peas, twangy lemon, fragrant mint and a softness and roundness from the cheese. A balance is good, but you should also trust your own personal judgement. I generally like mine to be a bit more lemony, to cut through the smokiness of the pancetta. Mix the dressing with the broad beans and sprinkle this over four plates. Crumble the pancetta over, followed by a sprinkling of the almonds, which can be crushed or bashed up a little. Tear a little mint over the top with a little shaved Parmesan if you like.

FRESH ENGLISH PEA SALAD WITH MINT AND PECORINO

Steps:

• Bring 2 cups water to a boil in a medium saucepan. Add peas; cook 1 minute.
• Drain and plunge peas into ice water; drain.
• Combine peas, arugula, and mint in a large bowl.
• Add lemon juice, olive oil, salt, and pepper; toss well.
• Sprinkle with cheese. Serve immediately.

SUGAR SNAP PEA SALAD WITH RADISHES, MINT AND RICOTTA SALATA

Steps:

• In a large bowl, toss together the radishes, peas, ricotta and mint.
• Using a knife or a mortar and pestle, make a paste of the garlic and salt. Place in a small bowl and add the lemon juice and balsamic vinegar and stir well to combine. Drizzle in the olive oil, stirring constantly, and add pepper to taste.
• Pour dressing over salad and toss well to combine. Taste and add more salt and pepper if necessary.