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Lady Pea Salad

Source of Recipe

From "Screen Doors and Sweet Tea" by Martha Foose


Recipe Introduction

"The elegant little Lady Pea is its own specific variety. However, from time to time, truck farmers of poor repute will impugn the Lady's reputation by trying to pass off imposters like Elite, Zipper, White Acre, or Texas Cream 12 that have had a bad year or were picked late in the season. These larger kin are sometimes referred to as Rice Peas or by the quite unladylike name Turkey Toes in Georgia, owing to the size and shape of their small three-pronged peduncle (a quite unladylike-sounding word in itself for the stalk). The Lady Pea's diminutive dimensions make it vulnerable to these falsities. Much like their namesake, Lady Peas are hard to get, hard to pick, tender, expensive, fought over when in short supply, and turn white at maturity. Lady Peas dressed with a light herb vinaigrette are a lovely filling for a ripe tomato."

List of Ingredients

◦ 2 cups shelled Lady Peas or favorite fresh field peas (from about 1 � pounds in the shell)
◦ 1 tablespoon unsalted butter
◦ � cup plus 1 tablespoon finely diced celery
◦ 3 cups vegetable broth
◦ Salt and ground white pepper
◦ 4 large ripe tomatoes
◦ 1 tablespoon finely chopped red onion
◦ 1 teaspoon finely chopped parsley
◦ 1 teaspoon finely chopped basil
◦ 2 teaspoons champagne vinegar
◦ 2 � tablespoons extra-virgin olive oil


Recipe

Soak the peas in cold water to cull any trash and remove floaters. Set the peas aside to drain in a sieve or colander.

In a large saucepan, melt the butter over medium heat. Add the peas and � cup celery; stir to coat. Once the peas are thoroughly coated with butter, add the broth. Cook, stirring occasionally, over medium heat for 15 minutes.

Season the peas with salt and white pepper, and continue to simmer for 10 additional minutes, or until the peas are just tender. Drain well.

With a serrated knife, cut off the top third of each tomato. Working over a strainer set over a bowl, gently squeeze each tomato to remove the seeds, letting the juice drain into the bowl. Use the point of a small knife to cut open any bits that have seeds trapped. Discard the seeds. Scoop out the tomato flesh, being careful to keep the tomatoes in good shape for filling.

Dice the tomato flesh into small pieces and add to the tomato juice. Add the cooked peas, onion, remaining 1 tablespoon celery, the parsley, basil, vinegar, and oil. Season with salt to taste. Refrigerate for at least 20 minutes or overnight. (Refrigerate the tomato shells, too, if not serving right away.)

When ready to serve, fill each tomato with the pea salad.

Serves 4





❧ Notes:

� When choosing fresh shelled field peas, give them a good sniff. There should be no sour odor or hint of fermentation. If fresh peas are not available, look for cream peas in the grocer's frozen vegetable section.

� Store shelled field peas in the refrigerator no longer than three days, or freeze. If freezing peas, blanch for 2 minutes, then plunge in an ice bath to ensure they do not overcook; then drain and place in freezer storage bags.