Cart
  • 0
  • 0

Cart

  • A minimum order of $45 is needed for delivery.

 

About the Dish

  • Field Peas

    Field Peas

  • Shallot

    Shallot

  • Garlic

    Garlic

  • Sherry Vinegar

    Sherry Vinegar

  • Beautiful Briny Sea Aegean Salt

    Beautiful Briny Sea Aegean Salt

  • Salad Tomatoes

    Salad Tomatoes

  • Parsley

    Parsley

  • Herbed Roll

    Herbed Roll

  • Basil

    Basil

  • Asiago Cheese

    Asiago Cheese

METHOD

1
Heat oven to 375 F. Fill a small saucepan half full of water, and place over medium-high heat. Stir in field peas. When water comes to a boil, reduce heat to a simmer, and cook until tender, about 15 minutes. Skim away the foam from time to time.
2
MISE EN PLACE While the peas cook, peel and finely chop shallot. Peel and mince garlic. Halve tomatoes. Pick and coarsely chop parsley leaves. Pick basil leaves, and cut or tear into small (~1/2-inch) pieces. Cut roll into 1/2-inch slices.
3
Arrange bread slices on a baking sheet. Toast in oven until lightly browned, 8-10 minutes.
4
Drain field peas, and pour into a medium bowl. Stir in shallot, garlic, 2 tablespoons olive oil, sherry vinegar, 1/2 teaspoon Aegean salt and 1/4 teaspoon black pepper. Allow to cool slightly, about 5 minutes.
5
Stir in tomatoes and parsley. Season to taste with Aegean salt and black pepper.
6
Divide field pea salad between 2 plates. Sprinkle with basil and Asiago. Serve with herbed crostini, and enjoy!