Ooooh we’re gettin’ fancy over here! This week I splurged on a fresh herb other than my usual parsley or cilantro (the cheap ones) so I could make this fabulous Minty Pea Salad. I paid a hefty $1.99 for a clamshell of mint, but I know it would be well used and very appreciated. While it’s common for mint to be used in sweet dishes, it also provides a uniquely fresh flavor when paired with savory ingredients. Mint takes the springlike quality of these green peas to a whole new level. Plus, the cool refreshing herbal flavor was the perfect juxtaposition to the spicy Curried Potatoes with Poached Eggs that I served the peas with.
But here’s the cool thing about mint: it grows like crazy with practically no effort at all. Plant that stuff in your yard and you can pretty much ignore it. Come back a month later that will have spread like wildfire. I haven’t had a chance to set up herbs at my new house yet, though, so I had to buy it instead. If you don’t want to buy it, chances are you know someone who grows it and I’m willing to bet they have way too much of it. So it’s worth asking around.
I only used half the clamshell of mint that I bought, but using up leftovers is easy. It’s awesome in water (with cucumber or lemon), tea, lemonade, or mojitos! I’ve actually started putting it into my smoothies, too. Mmmm
But the peas! The mint makes the peas so fresh and spring-like it’s amazing. A light lemon and shallot vinaigrette keeps things from getting too sweet and adds a little freshness of its own.
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