Geoffrey combines a verdant spring salad with sweet peas, Serrano ham, toasted hazelnuts and an appetizing mustard dressing!
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Spring Pea Salad with Jamon and Mustard Vinaigrette
RECIPE COURTESY OF GEOFFREY ZAKARIAN
Level: Easy
Total: 40 min
Active: 40 minutes
Yield: 4 servings
Components
Dressing:
1/4 cup chardonnay vinegar
2 tablespoons Dijon mustard
2 tablespoons extra-virgin olive oil
2 tablespoons hazelnut oil
1/4 teaspoon finely ground black pepper
1 shallot, carefully minced
Kosher salt
Salad
Kosher salt
1 cup shucked English peas
1/2 pound breeze peas
3 tablespoons extra-virgin olive oil
8 pieces Jamon Serrano
2 cups pea shoots
1 cup snow peas, julienned lengthwise
1/4 cup grated Manchego
1/4 cup toasted hazelnuts, squashed
Instructions
Make the dressing: Blend together the vinegar, mustard, olive oil, hazelnut oil, pepper, shallot and salt to taste in a small bowl. Change the flavorings. Reserve.
Make the salad: Bring a large pot of water to a boil. Season with salt up until the water tastes slightly of salted broth. Prepare an ice bath.
Blanch the English peas and snap peas independently, for about 10 seconds each. Shock in the ice water and drain on paper towels. Cut the breeze peas into thirds.
In a medium frying pan, heat the olive oil over low heat. Tear the Jamon Serrano slices into bite-sized pieces and add to the oil in the frying pan. Cook until crispy on both sides, 2 to 3 minutes total. Eliminate to a paper towel-lined plate to drain pipes.
Assemble the salad: Toss the English peas, snap peas, pea shoots and snow peas with the vinaigrette to taste. Plate the salad and top with the Manchego, toasted hazelnuts and crispy jamon.
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Geoffrey Zakarian's Spring Pea Salad with Jamon and Mustard Vinaigrette|The Cooking area|Food Network
at a buffet, i personally sneak corndogs into the buffet so others can enjoy them. I hide 6 corndogs in my jacket pockets. it then, is a joy for me to see other patrons of the establishment eat my corndogs thinking they were part of the buffet.
When are you going to give up texting this same text- and on different sites, too!!! Extremely annoying…. ( was also going to say a bit ignorant, too)
@Jan Zebuski I have a pet possum I take to my job as head chef at a resturant in downtown Chicago. He usually sits on my shoulders while I cook the food for lunch and dinner rush. I will usually feed him scraps or to have a nibble off of someone’s order before they receive it. It’s so cool having him with me, he’s my best friend. Luckily no one can see because I keep the kitchen locked and closed and serve the food through a tiny window with a curtain.
@Dr. Ryan oh, you now have formed a newer form post. Good for you. Yeah, I bet your pet possum is your best friend.
yummy
GZ is one of the best, MVP of The Kitchen HANDS DOWN!!
I completely agree with you! And I love how he gives the reasoning for each step of the recipe even down to the method that he uses to dress this salad!!!
Katie fertilizer
Alex G. looks so pretty here. Love you Alex!
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Looks delicious
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That looks sooo good and could go along any kind of meat!
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Bendiciones hermosa Celina quej Dios te cuide donde quiera que Kissssss.Uno encantan tus videos.
Great job👍👍🙏🙏
Mustafa Qaoud : Hi 👋 Shief 👨🍳🧑🍳 thanks for your recipe ❤ & I really like 👍 it I think to make it now quickly for dinner 🍽 to my family 👪 & my sister & her husband & there kids I hope to love ❤& like this ❤ dish with another dishes if you please make it to help me about what I’ll do for them { I’m from Palestine 🇵🇸 Nablus} 2022-06-02 I saw this now when I open YouTube
🤓👍👌✌️🖖😎
Katie fertilizer
I wish I had some right now!
I misread this and I made spring pee salad. My family is still mad at me after dinner last night.