Spring Pea Salad with Feta and Prosciutto

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From the kitchen of One Perfect Bite...I spend the winter months collecting recipes for salads and side dishes that will make the simple grilled meals of summer more interesting. I have several new dishes I want to share with you, but tonight I'd like to focus on just one of them. It is for an unusual cold pea salad that is unlike anything I've ever tried before. It was well-received at the table tonight, so, I'll be serving it often during the summer months. While the recipe was written with fresh peas in mind, I've found that frozen peas work nearly as well. That makes this dish seasonless and now that I've found it, it will be appearing on my table throughout the year. The peas are strongly flavored,so they will work best when served with simply seasoned grilled chicken or steak. This salad is easy to make and it comes together quickly. The recipe, which comes from Real Simple, is easy to follow and self-explanatory. I hope you will give this unusual salad a try. You will not be disappointed. Here's how it is made.

Spring Pea Salad with Feta and Prosciutto...from the kitchen of One Perfect Bite courtesy of Real Simple

Ingredients:
2 thin slices prosciutto (2 ounces)
kosher salt and black pepper
1-1/2 pounds fresh peas in the pod, shelled (about 2 cups), or 2 cups frozen peas
2 tablespoons olive oil
2 ounces Feta, crumbled (1⁄2 cup)
2 scallions, thinly sliced

Directions:
1) Heat oven to 450 degrees F. Place prosciutto in a single layer on a rimmed baking sheet and bake until beginning to darken, about 10 to 12 minutes. Let cool (the prosciutto will crisp as it cools), then crumble.
2) Meanwhile, bring a large saucepan of salted water to a boil. Add peas and cook until tender, 5 to 7 minutes (1 to 2 minutes if frozen). Drain and rinse under cold water to cool.
3) In a large bowl, toss peas with oil, Feta, scallions, prosciutto, and 1/4 teaspoon each salt and pepper. Serve chilled or at room temperature. Yield: 4 servings.







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Thai Fresh Pea Soup with Green Curry

I'm convinced there are as many French-trained chefs in Southeast Asia as there are in all of France. The food of the region is a wonderful fusion of French and Asian cuisines. Pho, a Vietnamese specialty, is served for breakfast, but unmistakably French baguettes and croissants are also available for those whose stomachs can't start the day with such gusto. Lunch and dinner can be Asian, French or a fusion of the two. Today's soup is a case in point. We were fortunate to have two versions of fresh pea soup while we were in Southeast Asia. The Thai version has heat from the addition of green curry paste. It is served hot. The French version is flavored with mint and served cold. Both are delicious. The curry paste used in the Thai version can be a tricky thing. Commercially available curry pastes are hot. The chilies can overpower other flavors in the mixture, so unless you are sure about your heat tolerance proceed with caution, adding only a teaspoon at a time. I'm also including a recipe that will allow you to make your own green curry paste. It's simple to prepare and once you've made your own the commercial paste will become an emergency only condiment. Let's do the soup first.

Thai Fresh Pea Soup

Ingredients:
3/4 cup water
1 cup chopped onions
4 teaspoons minced garlic
1 to 3 teaspoons green curry paste
3 (14.5-oz.) cans vegetable broth
8 cups shelled peas, thawed if frozen
1 teaspoon lime juice
Salt and pepper to taste
Garnish:
1 teaspoon toasted mustard seed or several grinds of black pepper
1/4 cup chopped mint

Directions:
1) Combine water, onions, garlic and curry paste in a soup pot. Bring to a boil over medium-high heat. Reduce heat; simmer until onions are soft and translucent, about 5 minutes. Add broth; return to a boil. Add peas; simmer, covered over low heat for 10 minutes.
2) Remove pot from heat and let sit for about 10 minutes. Transfer in small batches to a blender jar and puree. Transfer pureed soup to a clean pot. Stir in lime juice. Add salt and pepper to taste. Return soup to a simmer over low heat. Garnish with mustard seeds and chopped mint. Yield: 8 servings.

Cook's Note: Soup may be refrigerated for 2 days and frozen for 1 month.

Green Curry Paste

Ingredients:
1 tablespoon ground coriander
1 teaspoon ground cumin
1 teaspoon salt
1/2 teaspoon fresh ground pepper
1/4 cup chopped hot green chili peppers (serrano, jalapeno or Thai)
1/4 cup chopped fresh cilantro
1/4 cup chopped shallots or scallions
9 large cloves coarsely chopped garlic
3 tablespoons minced lemon grass
1 tablespoon minced fresh ginger or galanga
1 teaspoon finely grated lime zest

Directions:
1) Place coriander and cumin in a small frying pan. Cook over medium heat until slightly darkened and fragrant, about 2 minutes. Transfer to a plate. Stir in salt and pepper. Set aside.
2) Combine chilies, cilantro, shallots, garlic, lemongrass, ginger, lime zest, 2 tablespoons water and toasted spice mixture. Blend until fairly smooth. Add small amounts of water if needed to keep blades moving. Transfer to a lidded jar. Refrigerate for up to i month. Yield: 3/4 cup.