As winter fades, it’s refreshing to have a new, nourishing choice like this spring pea salad with boiled eggs, rich homemade dressing, and crispy nut topping. This dish perfectly embodies the essence of a fresh season. The greatest aspect is the versatility, allowing for customization with various toppings to suit individual preferences.
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Jump to:
00:00 Introduction
00:47 Crunchy nut topping preparation
03:34 Dressing preparation
07:25 Salad assembly
11:10 Recipe tasting
INGREDIENTS
For the crispy nut topping:
– 1 tbsp unsalted butter
– 1/2 cup Marcona almonds, diced
– 1/4 cup sunflower seeds
– 2 tbsp sesame seeds
– 1 tbsp honey
– 1/4 tsp sea salt
– 1/4 tsp ground black pepper
For the dressing:
– 1/2 cup mayonnaise
– 3 tbsp buttermilk
– 1 1/2 tsp Dijon mustard
– 2 tbsp minced fresh dill
– 2 tbsp minced fresh parsley
– 1 tbsp finely chopped shallot
– 2 cloves minced garlic
– 2 tbsp lemon juice
– 1/4 tsp sea salt
– 1/4 tsp ground black pepper
For the salad:
– 1-2 large romaine lettuce heads, washed and dried
– 1 1/2 cups peas, frozen and thawed
– 4 large sliced hard-boiled eggs
– 4 oz feta cheese
INSTRUCTIONS
For the crispy nut topping:
– Heat the butter in a non-stick skillet on medium flame.
– Add almonds, sunflower seeds, sesame seeds, honey, salt, and pepper. Mix well and cook, adjusting heat if necessary to avoid burning. Cook until the mixture clumps and the skillet appears dry, 4-6 minutes.
– Transfer the mixture to parchment paper and let it cool.
For the dressing:
– Combine mayonnaise, buttermilk, Dijon mustard, dill, parsley, shallot, garlic, lemon juice, salt, and pepper in a medium bowl. Whisk thoroughly. Taste and season as required.
For the salad:
– Tear lettuce into bite-sized portions and mix with desired dressing quantity. Spread peas over the greens, top with sliced eggs, and more dressing if needed. Finish with crumbled feta and the prepared nut mix. Serve promptly.
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Attribution: YouTube/Wyse Guide
