Fresh Field Pea and Heirloom Tomato Salad

Kids small hands are helpful for shelling peas!

Adapted from a Southern Living (August 2009) recipe.  We are getting fresh, still light green, black-eyed peas at our Farmers’ Market right now (as opposed to the dried ones you’ll get in the autumn).   This was a very satisfying, light summery way to use Southern Field Peas, with lovely textures and little cooking.

These peas have a range of color, the greener the fresher.

Dressing:

In the order below, place ingredients in a jar and shake well.

1 teaspoon lemon zest

¼ cup lemon juice

1 tablespoon honey mustard

1/3 cup chopped fresh basil (plus another few tablespoons for serving)

¾ teaspoon salt

several pinches chili powder

pepper to taste

1/3 cup good olive oil

Salad:

2 cups fresh field peas

4 medium or 6 small heirloom tomatoes

several handfuls of micro greens

4 oz. goat cheese, crumbled

2 slices cooked bacon, crumbled (optional)

Bring a medium pot of water to boil.  Add a generous amount of salt.  Add peas and boil for 8 – 10 minutes, until tender.  Drain and rinse with cold water to stop cooking.  Toss with about 1/3 cup of dressing, to coat.

Cut ¼ inch tomato slices and arrange on salad plates.  Top with a small bunch of micro greens, then a dollop of peas.  Sprinkle goat cheese, bacon (if using), additional basil.  Drizzle with a bit more dressing and serve.

Printable version here:  Fresh Field Pea and Heirloom Tomato Salad

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