LIFESTYLE

Bread, peas make hearty salad

J.M. Hirsch
Associated Press

First published Tuesday, April 5, 2011:

Adding fresh mint will help keep this salad on the lighter side.

Nothing is a dinner downer like a bowl of peas.

So I borrowed an idea from a classic Italian salad — panzanella. This bread-based salad elevates the simple fresh tomato to a hearty meal by adding tons of fresh herbs and chunks of bread, the latter of which often is soaked in a delicious vinaigrette.

For this version, I started with fresh peas that are briefly blanched. They get tossed with cubes of sourdough that are pan-fried in olive oil with garlic. Then everything gets tossed with a basic vinaigrette.

To keep the salad on the lighter side, I added fresh mint. The result was delicious, hearty and still light enough to be a spring or Easter side.

Pea and Mint Bread Salad

Two 8-ounce packages fresh peas

3 tablespoons olive oil

1-pound loaf rustic sourdough bread, cut into small cubes

3 cloves garlic, minced

3 tablespoons avocado oil (olive oil can be substituted)

1 tablespoon cider vinegar

Salt and ground black pepper

Dash of hot sauce

1 tablespoon chopped fresh mint

½ teaspoon lemon zest

¼ cup grated Parmesan cheese

Bring a medium saucepan of water to a boil. Set a medium bowl of ice water nearby. Spread a kitchen towel on the counter nearby.

When the water is at a boil, add the peas and blanch just until bright green, about 2 minutes. Use a slotted spoon to transfer the peas to the ice water to cool. Once cooled, use the slotted spoon to transfer the peas to the kitchen towel. Roll the peas gently to dry, then set aside.

In a large skillet over medium-high, heat the olive oil. Add the bread and sauté until lightly browned. Stir in the garlic and cook for another minute, then transfer the bread to a large bowl. Add the peas, then toss well. Set aside.

In a small bowl, whisk together the avocado oil, vinegar, ½ teaspoon salt, ¼ teaspoon black pepper and the hot sauce. Drizzle the dressing over the bread and pea mixture, then toss well to coat. Add the mint, lemon zest and Parmesan, then toss again. Adjust the salt and pepper as needed.

Makes 6 servings.