skagit pea salad

If you drive through the Skagit Valley this time of year, you’ll smell it! The pea viner, harvesting peas. While the aroma is NOT what anyone would describe as pleasant, the end result is delicious, fresh from the farm, sweet and juicy PEAS! This recipe is from the locals in the valley, and I find it is a welcome addition to any picnic or summer dinner.

skagit pea salad

  • Close-up of hand extracting peas from pod.2 cups fresh peas, blanched, or frozen peas, thawed
  • ½ red bell pepper, cut in 1/4 –inch dice
  • 2 green onions, finely sliced
  • 4 mushrooms, thinly sliced
  • ½ cup diced ham (optional)
  • ½ cup mayonnaise or white wine/onion vinaigrette (recipe follows)

Toss all ingredients, served best at room temperature.

 

White wine/onion vinaigrette:

  • 2 tablespoons white wine vinegar
  • 2 teaspoons Dijon mustard
  • 2 tablespoons red onion chunks (about 1/8 of an onion)
  • ½ teaspoon sugar
  • ¼ teaspoon salt
  • sprinkle of freshly ground black pepper
  • 6 tablespoons olive oil

In blender jar, combine vinegar, mustard, onion, sugar, salt and pepper. Puree mixture. Then with blender running, slowly add the olive oil, Your dressing should thicken. Store in refrigerator up to 2 weeks.


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