Salade de pois cassés – French split pea salad Recipe
This salad with split peas, herbs and vegetables is a French answer to hearty legume salads you can take to work or on a trip. The peas are soft but not overcooked, and everything is dressed with a mustard and herb vinaigrette. It’s a great way to eat something filling without meat.
Prep Time
15 min
Cook Time
25 min
Total Time
40 min
Servings
3
Ingredients
- split peas green or yellow - 200 g
- carrot diced finely - 1 piece
- celery stalk sliced thinly - 1 stalk
- shallot finely chopped - 1 piece
- parsley leaves chopped - 2 tablespoon
- Dijon mustard - 1 teaspoon
- apple cider vinegar or white wine vinegar - 1.5 tablespoon
- olive oil - 3 tablespoon
- garlic finely chopped or pressed - 1 clove
- salt for cooking and to taste
- black pepper freshly ground, to taste
Main Ingredient:
split peas
Preparation
- Rinse the split peas in a sieve under cold water. Transfer to a pot, cover with cold water so it reaches about 3 cm above the peas, and lightly salt.
- Bring to the boil, then reduce the heat and simmer gently for 20–25 minutes, until the peas are tender but not falling apart completely. If needed, add a little water during cooking.
- Towards the end of cooking, check every few minutes if the peas are done – when cut, they should be creamy inside but still hold their shape. Drain in a sieve and set aside to cool slightly.
- While the peas are cooking, prepare the vegetables: peel the carrot and dice it finely, slice the celery stalk thinly, and finely chop the shallot.
- In a small bowl mix the mustard, vinegar, pressed garlic, a pinch of salt and pepper. Add the olive oil and whisk vigorously with a fork for about 30 seconds until the dressing is smooth and slightly thickened.
- Transfer the cooled peas to a large bowl, add the carrot, celery, shallot and parsley.
- Pour the mustard-herb dressing over everything and gently mix with a spoon so as not to crush the peas.
- Taste the salad and, if needed, season with more salt and pepper. Serve at room temperature or slightly chilled.
Storage
In fridge:
3 days
Freezing:
No
Store leftover salad in an airtight container in the fridge for up to 3 days. Stir before serving and adjust the seasoning with a little extra vinegar, oil, salt or pepper if the flavours have mellowed.
Recipe submitted by
Marek, Site owner
Published:
Updated:
Oceń przepis
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