75 minutes
This refreshing Minted Spring Pea Salad is a celebration of fresh, simple ingredients. The tender peas, sharp red onion, and fragrant mint come together beautifully, all tied with a vibrant red wine vinaigrette. Perfect for a light, no-cook meal, this salad can be served immediately or allowed to rest for a deeper infusion of flavors.
cups
Red Onion, diced
each
Mint, leaves torn
bunch
cups
Sparkling Water
cups
to taste
Black Pepper, coarsely ground
to taste
1. Prepare Ingredients
First, gather your ingredients and equipment. You will need a medium bowl for mixing the salad and a small bowl for preparing the vinaigrette. Begin by shelling the peas if you haven't already, and place the fresh peas into the medium bowl. Add the diced red onion and torn mint leaves to the bowl, mixing them gently to combine.
2. Prepare Vinaigrette
In a small bowl, whisk together ¼ cup of red wine vinegar and ¼ cup of sparkling water. Gradually whisk in ½ cup of extra virgin olive oil until the mixture is emulsified and smooth.
3. Combine Salad with Vinaigrette
Pour the prepared Red Wine Vinaigrette over the pea mixture. Toss the salad gently but thoroughly to ensure that every pea, onion piece, and mint leaf is coated with the dressing.
4. Season and Serve
Season the salad with flaky sea salt and coarsely ground black pepper to taste. Serve immediately or allow the salad to stand for an hour for enhanced flavors. If refrigerated, bring to room temperature before serving.
Ensure the peas and mint are as fresh as possible to highlight the flavors of the salad. Look for bright, vibrant greens and avoid any signs of wilting or discoloration.
Use high-quality red wine vinegar and olive oil, and taste as you go to achieve a vibrant but not overpowering flavor. A touch of Dijon mustard can emulsify and add depth.
Blanch fresh peas briefly in salted boiling water, then shock in ice water to maintain a bright green color and crisp texture.
Season the blanched peas before adding the vinaigrette and finish with flaky sea salt to enhance and add texture to the flavors.
Chop the mint with a sharp knife, using as few cuts as possible to avoid bruising and preserve essential oils.
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