"I like the fact that just three or four main ingredients can make a smashing result," says van Boven about this sweet and crunchy salad.
Recipe information
Yield
Makes 4 servings
Ingredients
1/2 cup Marcona almonds
2 tablespoons white wine vinegar
2 teaspoons whole grain mustard
1 teaspoon poppy seeds
1 teaspoon sugar
1/4 cup vegetable oil
Kosher salt, freshly ground pepper
1 cup shelled fresh peas (from about 1 lb. pods) or frozen peas, thawed
3 cups baby arugula or watercress, thick stems trimmed
8 ounces fresh strawberries, hulled, halved or quartered if large (about 2 cups)
1 cup pea tendrils
1 ounce Parmesan, shaved
ingredient info: Marcona almonds are available at natural foods and specialty foods stores. Pea tendrils, also called pea shoots, can be found at Asian markets, farmers' markets, and natural foods stores.
Preparation
Step 1
Preheat oven to 350°. Spread out almonds on a small rimmed baking sheet and toast, tossing occasionally, until golden brown, 8-10 minutes. Let cool.
Step 2
Whisk vinegar, mustard, poppy seeds, and sugar in a large bowl. Whisk in oil; season with salt and pepper.
Step 3
Cook peas in a large saucepan of boiling salted water until bright green and tender, about 5 minutes for fresh peas, or 2 minutes for frozen. Drain; transfer to a colander set in a bowl of ice water. Drain.
Step 4
Add arugula, strawberries, pea tendrils, peas, and almonds to vinaigrette; toss to coat. Top with Parmesan.
