A few weeks ago I posted about my efforts to recreate the pea and cos salad we had on our wedding day. Well here is another version of that salad, and this is a bit closer to the original. I have made this a couple of times in the last couple of weeks – well you can never have too much of good thing, surely? The recipe is an adaptation of one given to my mum by a very good friend who was a guest at our wedding and knows how much we loved it. The original recipe calls for mayonnaise and then adds Dijon mustard, vinegar and sour cream. However, as I make my own mayonnaise which already has mustard and vinegar in it, I don’t add these as an extra and I replace the sour cream with yoghurt, as I always have a pot of that in the house. If you are using mayonnaise out of a jar though feel free to add a little mustard and vinegar to spike things up a bit.
I promise this will be the last version I post, I don’t want to risk boring you.
Feel free to add parmesan shavings too.
For the mayonnaise:
1 whole egg
pinch of Colman’s mustard powder
small clove of garlic, crushed
salt and pepper
100ml of oil ( a mild olive oil or half and half of olive oil and ground nut oil, depending on your taste)
1 tsp white wine vinegar or lemon juice
Method for mayonnaise
Place the egg, mustard powder, crushed garlic and salt and pepper in a food processor and whizz until combined. With the motor running, pour the oil in a steady and gentle stream through the funnel of the processor until the mixture is emulsified and thick. I tend to use around 100ml of oil, but it may need more or else so be guided by your own judgement. Add the vinegar or lemon juice and whizz again. Check the seasoning and add more salt, pepper or vinegar/lemon juice to taste.
For the salad:
Homemade mayonnaise (as above)
150g greek yoghurt, or thick natural yoghurt
a good handful of mint, finely chopped
peas (I use frozen and as many handfuls as I think I need)
lettuce of some description
Method for salad
Combine the mayonnaise and the yoghurt and add the chopped mint. Cook the peas in boiling water for a minute or two, then drain and rinse under cold water until cool. Add to the mayonnaise mixture. Arrange the salad leaves on a plate and dollop over the pea mixture.
When Mr OC and I wed, we had a wonderful caterer who really put on a very fine spread. Everything was delicious, but one of the things that really stood out from the rest was the wonderful pea and cos salad. I have since tried to recreate this on many occasions and I admit that I don’t think I am quite there yet. I think crème fraîche and parmesan were involved somewhere along the line.
However, the other day I saw a cos lettuce for sale and so bought it, but then promptly forgot to purchase either crème fraîche or parmesan ( I blame shopping with two small children for my terrible ability to go out for a pint of milk and return with a pot of basil and a piece of steak, but no milk, but I don’t really think they are to blame). So I had a go with what I had in the fridge and the garden and although it doesn’t reach the sublime level of the salad of our wedding day it is really nice, especially with a good roast chicken or a slab of rare steak.
I will keep trying with my recreation of the original recipe, so you may well see another recipe for this appearing at some point in the future. However, for now, here is a version. If you do have some parmesan in the fridge then shave some over just before serving, and feel free to replace the yoghurt with crème fraîche. I promise to try harder next time I go shopping.
1 head of cos lettuce, washed and dried
3 or 4 handfuls of frozen or fresh peas, boiled until tender (2 or 3 minutes in boiling water)
150g Total greek yoghurt
handful of fresh mint, chopped
juice of ½ lemon
salt and pepper
Arrange the washed salad leaves on a platter and artfully pour over the peas. Mix together the yoghurt, chopped mint and lemon juice and season to taste and dollop over the peas and lettuce.
Dig in and enjoy!
The adventures in the kitchen today included pea and mint risotto, which tasted very good. The mint in the garden has flowered and is now shooting again and as a result tastes stronger than summer mint and really added a lovely fresh taste to the risotto. I served it with pork chops that I roast until almost done and then smother with wholegrain mustard and maple syrup and then finish off under the grill.
Generously serves two.
2 oz (50g)butter
2 cloves garlic, crushed
6 oz (150g) frozen peas
200ml arborio rice
1 pint (570 ml) hot vegetable stock
good slug of white wine (or you could use the juice of half a lemon if you don’t happen to be drinking white wine whilst making dinner)
½ oz (10g) parmesan cheese, grated
handful fresh mint chopped
Melt the butter in a frying pan over a low heat, add the garlic and the frozen peas and cook for two minutes. Scrape out the peas and garlic into a bowl, keeping as much of the butter in the pan as you can, and keep to one side. Put the pan back on the gentle heat. Add the rice to the remaining butter in the pan and stir for a minute to make sure that every grain of rice is covered in the buttery juices. Add the wine and stir until the wine has evaporated away. Now add the hot stock, a ladleful at a time, stirring as much as you can until you have pretty much used all of the stock (or you may need a touch more and if you do plain hot water is fine to add at this point) and the rice is cooked. Put the peas and garlic back into the pan and add the chopped mint and place back on the gentle heat to heat the peas through. Stir the parmesan through and serve.
Posted in pea, rice
Tagged mint, pea, risotto