Split Pea & Green Pea Salad Recipe
Ingredients
| Green peas | 1 Cup (16 tbs) | |
| Vegetable broth | 2 Cup (16 tbs) | |
| Dried thyme | 1/2 Teaspoon | |
| Frozen peas package | 1 | |
| Dried rice | 4 Ounce, shaped | |
| Green onions | 1/4 Cup (16 tbs) | |
| Mint | 1/4 Cup (16 tbs), chopped | |
| Vegetable oil | 1/4 Cup (16 tbs) | |
| Lemon peel | 1 Teaspoon, finely shredded | |
| Lemon juice | 2 Tablespoon | |
| Butter lettuce leaves | 24 Large, crisped | |
| Mint sprigs | ||
| Thyme sprigs | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
1. Sort through split peas, discarding any debris; then rinse and drain peas. In a 1 1/2- to 2-quart (1.4-to 1.9-liter) pan, bring broth to a boil over high heat. Add split peas and dried thyme. Reduce heat, cover, and simmer until split peas are tender to bite (about 25 minutes); drain and discard any remaining cooking liquid. Transfer split peas to a large bowl, add frozen peas, and mix gently but thoroughly. Let stand, stirring occasionally, until mixture is cool (about 3 minutes).
2. Meanwhile, in a 4- to 5-quart (3.8- to 5-liter) pan, bring about 8 cups (1.9 liters) water to a boil over medium-high heat; stir in pasta and cook until just tender to bite, about 5 minutes. (Orcook pasta according to package directions.) Drain, rinse with cold water, and drain well again. Transfer pasta to bowl with peas. Add onions and chopped mint; mix gently. In a small bowl, beat oil, lemon peel, and lemon juice until blended. Add to pea mixture; mix gently but thoroughly.
2. Meanwhile, in a 4- to 5-quart (3.8- to 5-liter) pan, bring about 8 cups (1.9 liters) water to a boil over medium-high heat; stir in pasta and cook until just tender to bite, about 5 minutes. (Orcook pasta according to package directions.) Drain, rinse with cold water, and drain well again. Transfer pasta to bowl with peas. Add onions and chopped mint; mix gently. In a small bowl, beat oil, lemon peel, and lemon juice until blended. Add to pea mixture; mix gently but thoroughly.
Chef
