Hundreds of varieties of olives exist, each producing uniquely flavored oil, from spicy and herbal to fruity and rich. A well-made extra-virgin olive oil has enough flavor to stand on its own here as a salad dressing, but add a splash of lemon juice or vinegar if you prefer. This dish is a blend of sweet peas, peppery watercress, lemony sorrel (an herb), and refreshing mint. Adapt the ingredients based on the herbs and greens you have on hand. Serve this salad at room temperature to enjoy the aromas of sweet peas and fresh herbs against the olive oil.
- 2 cups frozen peas
- 1 cup frozen shelled edamame
- 1 cup (a small handful) sorrel leaves, stems removed, leaves sliced into ribbons
- 2 tablespoons chopped fresh mint leaves
- 1 cup watercress leaves
- 3 scallions or spring onions, thinly sliced
- 2 tablespoons high quality extra- virgin olive oil 1/4 teaspoon sea salt, to taste
- Freshly ground black pepper
- A handful of edible flowers, for garnish
- Bring a large pot of water to boil. Fill a bowl with ice water. Cook the edamame in simmering water for 4 minutes, until just tender. using a strainer spoon, remove the edamame from the boiling water and submerge it in the ice water bath to set the color and stop the cooking. now add the frozen peas to the boiling water and simmer for 2 minutes. Drain the peas and place them in the ice water bath. Discard the boiling water. once the peas and edamame are chilled (just a minute or two) drain the vegetables in a colander and place them in a salad bowl.
- Add the sorrel leaves, mint, watercress, and spring onions to the peas and edamame. Gently toss the salad to combine, drizzling over the extra-virgin olive oil. Season with salt and pepper and garnish with edible flowers. The salad will taste best at room temperature after it has marinated for a few minutes.