Pea and Edamane Salad

I found a version of this lovely side dish while leafing through "Celebrate" by Pippa Middleton - yes, sister to the Duchess. I do LOVE this very British book and will go into detailed rhapsody about it another day.  Back to the salad - it goes with almost anything and is super easy to make when using frozen peas and edamane.  Pippa used broad beans which I think are the same thing as fava beans, please correct me if I'm wrong, I used edamane and that worked beautifully. The original version called for a sprinkling of feta cheese which I omitted as I was going for a truly vegan dish. The fresh mint is a nice touch.

Pea and Edamane Salad.

          adapted from "Celebrate: A Year of Festivities from Families and Friends" by Pippa Middleton

1, 16 oz packet frozen peas

1, 12 oz packet of shelled edamane

A generous handful of fresh mint

6 - 8 radishes, washed and thinly sliced

2-4 oz feta cheese (optional)

For the dressing;

1 tablespoon Dijon mustard

1 tablespoon Maple Syrup

Sea salt and freshly ground black pepper

Juice of half a lemon

6-8 tablespoons olive oil

To make the dressing mix together the mustard and maple syrup.  Add the salt, pepper and lemon juice, mix well.  Whisk in the olive oil to taste, add a little more if the dressing is too thick. Taste and add more salt and pepper if needed.

Bring a pan of water to the boil, add the peas and edamane and boil for 2-3 minutes until bright green and tender.  Drain and refresh under very cold running water, this is an important step, if omitted the lovely bright green will turn to a dull brownish green hue.

Pour the peas and edamane into a large bowl.  Add the sliced radishes, peas and fresh mint.  Pour over some of the dressing and toss together.  Add more dressing if necessary.

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