This colorful cooked spring pea salad uses some of the best food spring has to offer. For the prettiest salad, use ruby or rainbow chard. If you can’t find chard at your market, use spinach or kale instead, just don’t include their stems. Make this year-round by substituting frozen peas and lima beans.
- Strip the leaves from the chard stems, and roughly chop. Thinly slice the stems and keep separate from the leaves. Set aside.
- Heat olive in a wide sauté pan over medium-high heat. Add shallot slices and cook until they soften. Add the chard stems and cook for 2 minutes or until the shallots turn golden and the chard stems have softened.
- Stir in the chard leaves. When they begin to wilt, add the peas, lima beans, radishes, and salt. Sauté for 3 minutes if using fresh peas and beans or 1-2 minutes if using frozen.
- Transfer to a serving bowl and mix in the mustard, chopped herbs, and lemon juice. Taste for salt. Serve warm or at room temperature as a side or over pasta.
- 4 leaves ruby chard, washed well
- 1 tablespoon olive oil
- 1 large shallot, thinly sliced lengthwise
- 1 cup fresh shelled English peas, or frozen
- 1 cup fresh shelled baby lima beans, or frozen
- 5 small radishes, washed and quartered
- 1 tablespoon Dijon mustard
- 1 tablespoon chopped mint or flat leaf parsley
- 1 to 2 tablespoons lemon juice
Ann's Tips and Tricks
If you’re on a neutropenic or antimicrobial diet, add the herbs to the dish in step 3, along with the peas, lima beans and radishes.