Makes 4 servings
4 cups freshly shelled peas
½ cup crème fraîche or sour cream
2 teaspoons freshly squeezed lemon juice
1 scallion, thinly sliced
1 teaspoon sugar
2 teaspoons fresh dill or 1 teaspoon dried
Pinch of cayenne pepper
½ teaspoon salt
¼ teaspoon freshly ground black pepper
4 cups fresh salad greens, optional
Cook the peas in a large saucepan of boiling water for 3 to 4
minutes until tender. Drain and set aside to cool completely.
In a medium bowl, whisk together all the remaining ingredients.
When combined, add the peas and toss gently to coat. Refrigerate until chilled,
at least 2 hours or up to 6.
Serve on a small bed of greens or in small chilled bowls.
“Full of fresh peas, scallions, and dill, this chilled salad is a
lovely way to begin a spring brunch, lunch, or light dinner and a perfect companion
to the Chard Pancakes.”
