Three pea salad with hazelnut vinaigrette

Recipe from: 2/1/1992 12:00:00 AM
Ingredients 14
Servings 6
Time

Ingredients

  • 150
    g
    sugar snap peas, topped, tailed and blanched
  • 1
    large butter lettuce, washed and dried
  • 125
    g
    peas, shelled and cooked
  • 125
    g
    mangetout, topped, tailed and blanched
  • 1
    large red pepper, shredded
  • HAZELNUT VINAIGRETTE
  • 50
    ml
    white wine vinegar
  • 75
    g
    hazelnuts, roasted and skinned
  • 15
    ml
    French mustard
  • 1
    clove garlic, crushed
  • salt and freshly ground black pepper
  • pinch of sugar
  • 150
    ml
    oil
  • 30
    ml
    snipped chives
 

Method

 
Break lettuce leaves into bite-size pieces. Toss together the salad greens and red pepper, cover and refrigerate. For the vinaigrette, place the vinegar, hazelnuts, mustard, garlic and seasoning in a processor. With the motor running, gradually add oil and chives. Taste for seasoning. To serve, toss salad with a few tablespoons of dressing at a time, to coat leaves. Serve rest of dressing separately with wholewheat bread on the side.
 

 

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