Marinated Lady Peas and Tomato Salad

This salad puts market-fresh produce on full display.

Marinated Lady Peas and Tomato Salad
Makes 6 servings
  • 2 cups fresh lady peas
  • ¼ cup red wine vinegar
  • ¼ cup Creole mustard
  • 2 tablespoons orange marmalade
  • ½ teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • 1 clove garlic, grated
  • ¼ cup olive oil
  • 1 cup diced red onion
  • 2 pounds heirloom tomatoes, sliced
  • ½ cup fresh mint, chopped
  • 2 tablespoons grated fresh Parmesan cheese
  • Garnish: fresh mint leaves, ground black pepper
  1. In a medium Dutch oven, add peas and water to cover by 1 inch. Bring to a boil over medium-high heat. Reduce heat to medium; cook, stirring occasionally, until peas are tender, 15 to 20 minutes. Drain and rinse under cold water until peas are cooled to room temperature; set aside.
  2. In a medium bowl, whisk together vinegar, mustard, marmalade, salt, pepper, and garlic. Slowly whisk in oil in a steady stream. Add peas and onion to bowl, stirring to combine. Cover and refrigerate for at least 1 hour or up to overnight.
  3. Arrange tomato slices on a serving platter. Spoon pea mixture over tomatoes. Sprinkle with chopped mint and Parmesan. Garnish with mint leaves and pepper, if desired.



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