0277kcal[9.5][10/10] Pea Green Salad with Warm Apricot-Pistachio Vinaigrette

Name: *0277kcal[9.5][10/10]* Pea Green Salad with Warm Apricot-Pistachio Vinaigrette
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: 450g peas (1¼ cups, fresh, shelled); 3 tbsp white wine vinegar; 2 tsp whole-grain mustard; ½ tsp sugar; 1 shallot (small, halved and sliced thin); ½ cup apricots (dried, chopped); 3 tbsp extra virgin olive oil; ⅓ cup pistachios (shelled, chopped); 260g pea greens (8 cups); 260g Belgian endive (2 heads, trimmed, halved lengthwise, and sliced ¼ inch thick); Salt (to taste); Pepper (to taste)

4 steps

Prep:15minCook:10min

www.americastestkitchen.com - To boost our salad with sweet springtime flavor, we steamed the fresh peas in a skillet until just tender before adding them. In the same skillet we used to cook our peas, we toasted pistachios to build our warmed vinaigrette. Then we added a microwaved mixture of shallots, apricots, mustard, and white wine vinegar to the hot oil. We made sure to add the apricot mixture to the oil off the heat, as the hot oil was likely to sizzle. The last step was simply tossing the warmed vinaigrette with the pea greens, cooked peas, and a bit of Belgian endive for welcome crunch. NOTE: You can substitute frozen, thawed peas for the fresh peas; if using frozen peas, skip step 1.

Updated at: Thu, 17 Aug 2023 02:26:31 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories274.8 kcal (14%)

Total Fat15.3 g (22%)

Carbs29.8 g (11%)

Sugars17.4 g (19%)

Protein8.1 g (16%)

Sodium282.2 mg (14%)

Fiber9.1 g (33%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

450gpeas

fresh, shelled

3 Tbspwhite wine vinegar

2 tspwhole-grain mustard

½ tspsugar

1shallot

small, halved and sliced thin

½ cupapricots

dried, chopped

3 Tbspextra virgin olive oil

⅓ cuppistachios

shelled, chopped

260gpea greens

260gendive

Belgian, trimmed, halved lengthwise, and sliced 1/4 inch thick

Instructions

Step 1

Bring peas and ¼ cup water to simmer in 10-inch skillet over medium-high heat. Cover, reduce heat to medium-low, and cook, stirring occasionally, until peas are tender, 5 to 7 minutes. Drain peas and set aside. Wipe skillet clean with paper towels.

Step 2

Whisk vinegar, mustard, sugar, and ¼ teaspoon salt together in medium bowl. Add shallot and apricots, cover, and microwave until steaming, 30 seconds to 1 minute. Stir to submerge shallot, then let cool to room temperature, about 15 minutes.

Step 3

Heat oil in now-empty skillet over medium heat until shimmering. Add pistachios and cook, stirring frequently, until toasted and fragrant, 1 to 2 minutes. Off heat, stir in shallot mixture and let sit until heated through, about 30 seconds.

Step 4

Gently toss pea greens, endive, and peas with warm vinaigrette in large bowl until evenly coated and wilted slightly. Season with salt and pepper to taste. Serve.