Crushed Minted Peas, Pea Tendril Salad, Pickled Baby Carrots, Carrot Cardamom Dressing, Cotija August 06 2014

While living in Barbados, I worked with a great English Chef by the name of Jonathan Wright. I learned quite a bit about refined English Food. One of the dishes that was a signature was Fish and Chips. The thing that I loved about the dish besides the obvious crispy Beer Batter with hints of Dill and yeasty Beer was the accompaniment on the plate of Crushed Minted Peas. I loved the freshness of the Peas and how it complimented the crispy fish. So I created by new signature dish of Peas and Carrots///Crushed Minted Peas with Pea Tendrils, Carrot Cardamom Dressing + Pickled Baby Round Carrots and Cotija Cheese. Its a very bright and flavorful dish that is a bit more then your typical peas and diced carrots.

Serves 4 ppl

Crushed Minted Peas

Ingredients

  • 1 cup Blanched English Peas or Fresh Frozen Peas
  • 3 T. Chiffonade Mint
  • 1 T. Greek Yogurt
  • ¼ of a Lemon…Zest from Microplane
  • 1 tsp. Sugar
  • Kosher Salt to taste

Procedure

  • Place peas into a bowl.
  • Mash with a fork
  • Fold in rest of ingredients.

Pickled Baby Carrots

Ingredients

  • 4 ea Baby Heirloom Carrots shaved thin
  • 1 c. Rice Vinegar
  • 1 T. Mustard Seeds
  • 1 tsp. Turmeric Powder
  • ½ c. Sugar
  • 2 sprigs fresh Dill
  • 1 tsp. Kosher Salt

Procedure

  1. Combine salt and shaved carrots and mix together in bowl.
  2. Allow to set for 10 minutes.
  3. Rinse in cold water.
  4. Combine vinegar, mustard seeds, turmeric powder and sugar into a pot and bring to a boil.
  5. Pour on top of carrots.
  6. Add dill.
  7. Cover and allot to sit for at least 1 hour before serving.

Carrot Cardamom Dressing

Ingredients

  • ¼ c. Brunoise Carrots
  • ¼ c. Rice Vinegar
  • ¼ c. Canola Oil
  • ¼ c. Sugar
  • 1/2 tsp Cardamom Powder
  • ¼ tsp Kosher Salt

Procedure

  1. Combine oil and cardamom and toast in a small pot.
  2. Add rice vinegar, sugar and salt.
  3. Bring to a simmer.
  4. Add carrots and cook for 1 minute.
  5. Remove and cool.

Garnishes

  • 1/4 c. Shelled Blanched English Peas or Frozen Sweet Peas
  • 4 cups Baby Pea Tendrils
  • 1 c. Hearts of Frisee
  • 2 T. Cojita Cheese
  • 4 ea Pansies
  • 4 ea Violas

Plating procedure for 1 portion

  1. Place ¼ c. of Crushed Minted Sweet Peas in center of Plate.
  2. Combine 1 T. Blanched Peas, 1 c. Pea Tendrils and ¼ c. Heart of Frisee in bowl and gently toss together.
  3. Fold in 4-5 shaved pieces of Pickled Shaved Carrots.
  4. Add dressing and toss gently.
  5. Place on top of Crushed Minted Peas.
  6. Sprinkle 1-1/2 tsp of Cotija Cheese over salad.
  7. Garnish with Pansy petals and 1 each Viola.