Pea Salad With Sweet & Spicy Dressing
By: Kerry Kassow
Published: Sunday, August 8, 2010 - 2:30am

Ingredients




400 grams peas (without their pods)
1 litre water
1 dessertspoon sugar
4 handfuls of mixed leaves
1 shallot
8 slices of thinly sliced rye/dark bread
olive oil
sea salt
Dressing:
2 dessertspoons fresh lemon juice
2 dessertspoons cold-pressed rapeseed (canola) oil
1 teaspoon curry powder
1 dessertspoon sugar
1/2 clove garlic, grated
6 dessertspoons creme fraiche/sour cream
sea salt
black pepper

Preparation

1 Heat the oven to 120° C 2 Bring the water to the boil with the sugar and some salt. Add the peas and boil for 20 seconds. Cool them in ice cold water and drain in a colander. Rinse the lettuce leaves, drain and tear them into smaller pieces, if necessary. Peel the shallot (tip: let it sit in hot water for a few minutes first) and slice finely. 3 Place the slices of bread on a lined baking sheet and brush with the olive oil. Sprinkle some salt on each slice and bake in the oven until they are really crisp (20-25 mins). 4 Mix the dressing ingredients well and season to taste. 5 Mix the peas, lettuce and sliced shallot together and arrange in a large dish or on individual small plates. Drizzle the dressing over the top and decorate with the toasted slices of bread.