By In The Kitchen With Stefano Faita
3 cups peas, fresh or frozen
3 heaping cups sugar snap peas, trimmed
3 heaping cups snow peas, trimmed
6 to 8 cups pea shoots
1/4 cup chopped fresh mint
1/3 cup rice wine vinegar
1 tbsp. grainy mustard
Salt and freshly ground pepper, to taste
1/2 cup olive oil
If using frozen peas, simply thaw before adding to salad.
Blanch sugar snap, snow peas and fresh peas in salted boiling water until tender crisp, about 2 to 3 minutes. Transfer to ice bath to stop cooking process. Drain well.
Add blanched peas, pea shoots and mint to a large bowl. Toss with dressing. Taste and adjust for seasoning.
Combine rice wine vinegar, grainy mustard, salt and pepper and olive oil.
Yield: 10 to 12 servings.