Spring Pea Salad with Creamy Coastal Dressing and Old Bay Toasted Pine Nuts
This pea salad screams spring and is just begging you to take it along on your next BBQ!
Ready in 10 minutes and delicious is always welcome at my table! A light refreshing pea salad paired with a creamy Old Bay dressing and topped with toasted Old Bay pine nuts! It might sound like Old Bay overload but having lived in Maryland for the better part of 8 years I have a fondness for this seasoning. Crap cakes just aren’t crab cakes without it and if you take me to a crab joint that doesn’t have Old Bay headlined I’m going to be fearing something suspect!
Perfect served alongside your favorite grilled protein or simply served with a hunk of baguette you are going to love this quick and easy but so not boring salad. I hope you give it a try and let me know what you think :).
A light and refreshing salad that is prepped and plated in 10 minutes! Fresh peas paired with a creamy Old Bay dressing and topped with toasted Old Bay pine nuts.
- 1 1/2 pounds fresh snap peas strings removed and chopped
- 2 cups fresh pea tendrils
- 1 tablespoon fresh lemon juice
- 1 tablespoon olive oil
- 1/2 cup pine nuts
- 1/2 tablespoon unsalted butter
- 2 teaspoons Old Bay seasoning
- 2 tablespoons mayonnaise
- 1 tablespoon champagne vinegar
- 1 1/2 teaspoons Old Bay seasoning
- 3 drops hot sauce example (Tobasco brand)
- 3/4 teaspoon granulated sugar
Place cleaned and chopped snap peas in a medium sized serving bowl along with pea tendrils. Lightly toss with lemon juice and olive oil; set aside.
In medium sized skillet over medium heat toast pine nuts for 2 minutes; stirring frequently to avoid burning. Add butter and 2 teaspoons of Old Bay seasoning to pan with the nuts. Toss to combine and continue cooking 1-2 minutes until butter is melted and pine nuts are nicely coated. Remove nuts from pan to a plate lined with paper towels and set aside.
In small bowl whisk together mayonnaise, vinegar, 1 1/2 teaspoons Old Bay seasoning, hot sauce and sugar until well combined.
On individual serving plates or bowls dollop a small amount of dressing onto the center of the plate. Top with peas and tendrils and finish with pine nuts. Serve immediately