New crops of English peas, snap peas and asparagus herald the arrival of spring here in the Bay Area. By the time they hit the farmers’ market scene, I’m ready for a break from winter greens — done 101 ways and then some.
Ledesma Family Farm is a popular stand at Grand Lake Farmers Market; and has been overflowing with peas from their Hollister farm. Patriarch, Javier Ledesma, knows many of us regulars by name and is always generous when calculating the price of my overflowing bags. Often it’s his son, Noel, who is at the helm and passing tasty samples; along with Brenda who is keen to keep on top of the steady line of appreciative customers.
What makes me a regular at their stand is their variety of organic produce. They farm one of the widest arrays of organic vegetables and fruits available; and they are always the cream of the crop. They actually farm in both Hollister and Gustine, so have the benefit of both coastal and Central Valley climates. Plus they are a genuinely lovely family.
This salad is how I honor their peas’ sweet freshness: easy on the dressing and extra flavor boosts, taking care to let the distinctive and delicate flavors shine. I also go easy on the pre-cooking, with just a hint of steam to capture the height of flavor. And verdant color. Some may opt to keep the salad all raw, which is okay too. It’s salad, and there is w-i-d-e latitude to prepare this to suit your preferences.
Postscript: I would be remiss if I didn’t add that a generous flourish of crisp bacon is perfectly at home atop this salad.
Spring Peas and Asparagus Salad
Serves 4 – 6
INGREDIENTS
For the dressing
- 1 teaspoon Dijon mustard
- 2 tablespoons white wine vinegar
- 2 tablespoons extra-virgin olive oil
- 1/ 4 cup shallots, very thinly sliced
- 1 tablespoon spearmint, finely minced
- 1 tablespoon basil, finely minced (tarragon is a delicious substitute)
- 1/ 2 teaspoon sea salt, or to taste
- 1/ 4 teaspoon freshly ground black pepper, or to taste
For the salad
- 1 cup fresh, shelled English peas
- 2 cups fresh sugar snap peas (edible pod)
- 1 pound fresh asparagus
- 1/ 2 cup sliced radishes
- Additional mint and basil leaves
INSTRUCTIONS
For the dressing: Combine the mustard, vinegar, salt and pepper in a small bowl and mix well. Slowly drizzle in the olive oil, whisking all the while to help emulsify the mixture. Stir in the shallots and minced herbs. Set aside while you prepare the vegetables.
For the salad
- Set up a vegetable steamer with at least 1-inch of water. Steam the vegetables in batches until they just turn bright green: first the asparagus, then the snap peas and finally the shelled peas. After each batch, rinse the vegetables in cold water to stop the cooking. I do this by transferring them into a large colander and running cold water onto them, stirring the vegetable a bit to circulate the water. Toss on a handful of ice cubes to expedite the process. I prefer this method as I think steaming retains optimal flavor; and uses less water. (We’re still conserving, right?)
- Alternatively, bring about 2-quarts of salted water to a boil. Briefly blanch the vegetables, only 1 – 2 minutes, then drain into a colander. Rinse with cold water to stop their cooking. Toss on a handful of ice cubes to expedite the process.
- After the peas and asparagus have been steamed and cooled, make sure to pat them dry with paper or cloth toweling. Slice the asparagus spears into about 1-1/ 2” pieces; about the length of the sugar snap peas.
- Slice the radishes. Mince or slice (chiffonade if you want to get a bit fancy) additional mint and basil leaves; total about 1/ 4 cup, or to taste.
- Transfer the steamed vegetables and radishes into a large bowl. Add the dressing and stir to evenly coat the vegetables. Taste and adjust for seasoning. Transfer to a serving bowl, or plates, and sprinkle liberally with the additional minced herbs.
