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Lady Pea Salad

Source of Recipe

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List of Ingredients

2 c shelled Lady Peas or favorite frozen fresh field peas
(from about 1 1/2 lbs in the shell)
1 tbs unsalted butter
1/2 c plus 1 Tbs finely diced celery
3 c vegetable broth
Salt and ground white pepper
4 large tomatoes
1 tbs finely chopped red onion
1 tsp finely chopped parsley
1 tsp finely chopped basil
2 tsp champagne vinegar
2 1/2 tbs extra virgin olive oil

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

Ina large saucepan, mely the butter over medium heat, Add the peas and 1/2 c 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 pepper, and continue to simmer for an additional 10 minutes, or until the peas are just tender. Drain well.

With a serrated knife, cut the top third of each tomato. Working over a strainer set over a bowl, gently squeese 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 tbs 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.



Recipe