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<\/p>\nField Pea-Tomato Salad with Lemon Vinaigrette<\/p>\n
<\/p>\n
1 medium shallot, finely chopped<\/p>\n
1 tablespoon grated lemon zest plus<\/p>\n
1\u00e2\u0081\u201e4 cup fresh juice (from 2 lemons)<\/p>\n
2 medium garlic cloves, finely chopped (2 1\u00e2\u0081\u201e4 tsp.)<\/p>\n
1\/2 teaspoon kosher salt<\/p>\n
1\/4 teaspoon black pepper<\/p>\n
1 tablespoon honey<\/p>\n
1 teaspoon whole-grain Dijon mustard<\/p>\n
1\/2 cup extra-virgin olive oil<\/p>\n
<\/p>\n
2 cups shelled fresh field peas (10 oz.), rinsed<\/p>\n
1 1\/4 teaspoons kosher salt, divided<\/p>\n
2 cups cherry tomatoes or grape tomatoes, halved lengthwise<\/p>\n
3 tablespoons chopped fresh lemon balm, lemon verbena, or mint<\/p>\n
2 tablespoons chopped fresh flat-leaf parsley<\/p>\n
2 1\/2 pounds large heirloom tomatoes (2 or 3 tomatoes), cored and sliced<\/p>\n
1\/4 teaspoon black pepper<\/p>\n
<\/p>\n
Stir together shallot, lemon zest, lemon juice, garlic, salt, and pepper in a medium bowl; let stand 5 minutes. Whisk in honey and mustard. Add oil in a slow, steady stream, whisking constantly. Set aside. Stir together peas and 1 teaspoon of the salt in a medium saucepan. Add water to cover by a depth of 1 inch. Bring to a boil over medium-high, skimming foam that rises to the top. Reduce heat to medium-low. Partially cover; simmer until tender, 15 to 25 minutes. Drain; transfer peas to Vinaigrette in bowl. Let mixture stand, stirring occasionally, until cool, about 10 minutes. Stir cherry tomatoes, lemon balm, parsley, and remaining 1\u00e2\u0081\u201e4 teaspoon salt into cooled pea mixture. Arrange sliced heirloom tomatoes on a serving platter. Top with pea mixture; sprinkle with pepper. Serve immediately.<\/p>\n","protected":false},"excerpt":{"rendered":"
Field Pea-Tomato Salad with Lemon Vinaigrette 1 medium shallot, finely chopped 1 tablespoon grated lemon zest plus 1\u00e2\u0081\u201e4 cup fresh juice (from 2 lemons) 2 medium garlic cloves, finely chopped (2 1\u00e2\u0081\u201e4 tsp.) 1\/2 teaspoon kosher salt 1\/4 teaspoon black pepper 1 tablespoon honey 1 teaspoon whole-grain Dijon mustard 1\/2 cup extra-virgin olive oil 2 cups shelled fresh field peas (10 oz.), rinsed 1 1\/4 teaspoons kosher salt, divided 2 cups cherry tomatoes or grape tomatoes, halved lengthwise 3…<\/p>\n