Start by making the pea puree. Bring a pot of salted water to the boil and cook the peas for 3 or so minutes until just tender.
Drain the peas and place them under cold water or scatter on a large baking sheet, in order to stop the cooking process and cool the peas. Reserve 1/3 cup of peas for adding to the salad. Process the rest of the peas in a blender, adding just enough cold water to form a spreadable puree. Set the prepared puree aside.
Rinse and dry the Swiss chard. Separate the leaves from the stalks. Slice the stalks lengthwise (or julienne them). Chop the leaves roughly.
Make the dressing. Combine all ingredients except olive oil in a bowl and whisk. Keep whisking while you slowly drizzle in the olive oil. Gently pour this dressing over your swiss chard leaves and toss gently with your clean hands.
Start plating by dividing the pea puree between 4 plates. Add your dressed swiss chard to the plate. Top with julienned Swiss chard stalks, reserved peas, mint and/or basil leaves, peaches and crumbled feta. Grind some fresh black pepper over the salad and drizzle with some olive oil, if desired.
Ingredients
Directions
Start by making the pea puree. Bring a pot of salted water to the boil and cook the peas for 3 or so minutes until just tender.
Drain the peas and place them under cold water or scatter on a large baking sheet, in order to stop the cooking process and cool the peas. Reserve 1/3 cup of peas for adding to the salad. Process the rest of the peas in a blender, adding just enough cold water to form a spreadable puree. Set the prepared puree aside.
Rinse and dry the Swiss chard. Separate the leaves from the stalks. Slice the stalks lengthwise (or julienne them). Chop the leaves roughly.
Make the dressing. Combine all ingredients except olive oil in a bowl and whisk. Keep whisking while you slowly drizzle in the olive oil. Gently pour this dressing over your swiss chard leaves and toss gently with your clean hands.
Start plating by dividing the pea puree between 4 plates. Add your dressed swiss chard to the plate. Top with julienned Swiss chard stalks, reserved peas, mint and/or basil leaves, peaches and crumbled feta. Grind some fresh black pepper over the salad and drizzle with some olive oil, if desired.
