|2 servings||calories per servings 480||protein serving 16 g||carbs per serving 61 g||total fat per serving 21 g|
Field peas and ripe tomatoes, two summer staple ingredients in the Southern kitchen, suit up in Mediterranean flair when tossed with basil and a bright sherry vinaigrette. The herbaceous bite of fresh basil complements the outfit like a stunning accessory, while crispy bread soaks up any delicious juices left on the plate. Putting to use some of the best ingredients the season has to offer, this dish is simple yet robust - and so very satisfying.
|Nutrition Facts||/ Per Serving|
|Total Fat||21 g|
|Saturated Fat||3 g|
|Trans Fat||0 g|
|Total Carbohydrates||61 g|
|Dietary Fiber||12 g|
• Heat oven to 375° F.
• Fill a small saucepan half full with about 4 cups water. Place over medium-high heat. Stir in field peas.
• When water boils, reduce heat to maintain a simmer.
• Cook, skimming away foam as needed, until peas are tender, 15-20 minutes.
MISE EN PLACE
• Peel and finely chop shallot.
• Peel and mince garlic.
• Halve tomatoes.
• Pick and coarsely chop parsley leaves.
• Pick basil leaves. Cut or tear into 1/2-inch pieces.
• Cut roll into 1/2-inch slices.
• Arrange bread on a baking sheet. Drizzle with 1 teaspoon olive oil.
• Toast in oven until just crisp, about 6 minutes.
• Drain field peas. Transfer to a large bowl.
• Stir in shallot, garlic, 2 tablespoons olive oil, vinegar, 1/2 teaspoon Aegean salt and 1/4 teaspoon black pepper.
• Let cool slightly, about 5 minutes.
While peas cool:
• Sprinkle toast with cheese.
• Toast in oven until cheese melts, 3-4 minutes.
While cheese melts, stir tomatoes and parsley into field peas. Taste and adjust seasoning as desired with Aegean salt and black pepper.
• Divide field pea salad between 2 plates. Sprinkle with basil.
• Serve with cheese toast, and enjoy!
"I’ve been a cook and writer my whole life. I wrote my first original recipe and mailed it to a TV show when I was four years old. I was lucky enough to have been raised by one of those legendary Southern grandmothers who cooked with great skill and no recipes. Even when my cooking veered drastically away from Southern for a few years, she was always open to what I prepared and would taste anything."Learn More...