Simple Pea Salad
Peas and carrots. A classic of the British gastronomy. If you have made too much peas or you have a tin of peas in stock that you bought sometime ago intuitively feeling that it would come into use someday. Today is the day ! Get your can opener (or your leftover container) and let's cook.
This recipe is for two medium servings.
INGREDIENTS
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2 cups of leftover of peas and carrots
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3 cups of lettuce leaves scrubbed and washed
Salad Dressing
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1 finely chopped shallot
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2 table spoons of red wine vinegar
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6 table spoons of olive oil
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2 tea spoons of Dijon mustard
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Salt
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Black pepper
DIRECTIONS
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Wash and scrub or scrub and wash (you understand me right...) thoroughly your lettuce to remove any dirt or any "surprises". If you are getting you peas and carrots from a can, remove the liquid and rinse the peas and carrots using a pasta strainer. Leave it there so that the excess water drains.
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Prepare your salad dressing by adding in a bowl the Dijon mustard and the red wine vinegar. Using a whisk, incorporate the olive oil little by little so that you have an homogeneous and almost fluffy mix. Season to your tast with salt and pepper and add in the chopped shallot. Note that this salad dressing is a classic French recipe that can be reused for various types of salads.
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Dress your salad by layer the lettuce leaves first, then top it with the peas and carrots and finally add in the salad dressing.