Pea Tendril and Pea Salad

by Robert Booz

With yogurt-poppy seed dressing

Ingredients

  • FOR THE SALAD
  • 1 1/2 cups fresh peas
  • 4 cups pea tendrils
  • FOR THE DRESSING
  • 1 cup plain yogurt
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon poppy seeds
  • 1 tablespoon honey
  • 1 clove garlic, minced
  • 1 teaspoon chopped mint
  • Salt, to taste
Pea Tendril and Pea Salad

Elizabeth Cecil

Bring a pot of well-salted water to a boil, drop in the peas and let cook for about a minute. Strain out the peas and immerse in ice water for another minute. Drain and set on a towel to dry.
Whisk the ingredients for the dressing together. If you can, let it sit overnight.
Mix the dressing with the peas and pea tendrils to suit. Season with salt and pepper to taste.

Yield: 4 to 6 servings