Having a friend who knows where to get the best field peas is a blessing. Brooke Stortz is a friend of mine who also grew up in a small town and had a grandmother who taught her the value of cooking. She lets me know when lady peas are arriving in town and helps me stay stocked up for winter. I always freeze several quarts for cold-weather cravings.
Lady Pea Summer Salad
- 1 tsp table salt
- 5 cups shelled fresh lady peas
- 1 medium tomato, chopped
- 1 small Vidalia onion, diced
- 3 Tbsp chopped fresh basil
- 3 Tbsp extra virgin olive oil
- 1 Tbsp white wine vinegar
- 1 Tbsp fresh lemon juice
- 2 tsp Dijon mustard
- Bring 7 cups water to a boil in a large saucepan. Add 1 teaspoon salt. Add peas, and bring back to a boil. Reduce heat to medium, and simmer for about 30 minutes or until tender. Drain and cool to room temperature. Transfer peas to a large bowl. Stir in tomato, onion, and basil.
- Whisk together olive oil and next 3 ingredients. Add salt and pepper to taste. Pour over peas and stir well. Allow salad to sit for 15 minutes before serving.
- Note: This salad can be made one day in advance, but add the basil just before serving.