Spring Pea Salad

When I use tender spring greens for salad, I want to make sure I could taste fresh grassy flavor. In this pea salad, I used a bit of pesto in a light dressing to coat English peas, baby lima beans, French cut green beans and snap peas. Don't over cook the vegetables. They should be crisp tender to retain the freshness. 

Many shades of green

Spring Pea Salad

1 cup English peas
1/4 cup baby lima beans
1/3 cup French cut green beans
1/2 cup snap peas
1/2 Tbsp roughly chopped Italian parsley 
A sprig of fresh basil

Make your own pesto or use good quality pesto.

Dressing:
1 Tbsp basil pesto
1-2 Tbsp white wine, depending on how thick you want your dressing
1 tsp lemon juice
1 tsp honey
Salt and pepper to taste

Very light and aromatic dressing

Blanch the peas and beans in salted boiling water until they are crisp tender. Shock them in icy water. In a small bowl, combine a splash of lemon juice, white wine, honey, and a dollop of pesto and whisk well. Pour the dressing over the pea mixture and coat well. Throw in torn basil and chopped parsley and toss. Makes a great side for your main dish.

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