Fresh Spring Peas with Chives and Minty “Ranch” Dressing
Ingredients
For the dressing
- 1/2 cup(s) mayo
- 1/2 cup(s) plain kefir
- 1/2 cup(s) chopped mint
- 1 1/2 teaspoon(s) chopped ginger
- 2 cloves garlic
- 2 tablespoons apple-cider vinegar
- 1/2 teaspoon(s) salt
- 1/4 teaspoon(s) pepper
- 1/4 cup(s) extra-virgin olive oil
For the peas
- 1 pound(s) fresh shelling peas
- 1 cup(s) dressing
- 1/4 cup(s) chopped chives
Instructions
- Combine the first eight ingredients in a blender and blend on low. Slowly add the oil, then turn the blender to high and blend until the mint is fully pureed—resulting in a beautiful, creamy, bright-green dressing.
- To shell the peas, snap off the stem hat, zip the string down the side to open the pod and pop out the sweet green orbs.
- Bring a large pot of salted water to a rolling boil, then blanch the peas for 2 to 3 minutes. Drain and immerse in a cold-water bath.
- To serve warm, return the peas to the pot on low heat and dry them out a bit. Toss with the dressing and chopped chives.
- To serve cold, skip the reheating stage and toss the drained peas with the dressing and chives.
Notes
This dish works just as well with fresh raw peas, but blanching them makes the color brighter. And the zesty riff on ranch dressing can go on or with so many things: cabbage and radish slaw, simple green salad, lamb chops, wings, crudités.
Photography by Melanie Grizzel
