A perfect summer side for grilled proteins and veggies, or even tossed with cold pasta!
1 pound shelled peas
3 red spring onions, trimmed of ends and finely diced
2 sweet red Bell peppers, seed removed and diced
¼ cup combined chopped herbs, such as parsley, salad burnet, chives and basil
2 tablespoons freshly-squeezed lemon juice
1 sweet red Bell pepper, roasted at 400° until blackened, then stripped of seeds and chopped
¼ cup olive oil
2 tablespoons red wine vinegar
2 tablespoons crème fraîche
1 small shallot
½ teaspoon salt
Fresh ground pepper
1. To prepare vinaigrette, purée the roasted red pepper in a food processor or blender as much as possible, then add the remaining ingredients and run the machine until the dressing is silky smooth. Adjust the vinegar level and seasonings to taste.
2. In a large bowl, combine shelled peas, diced onions and diced pepper. Toss with vinaigrette, then drizzle with the lemon juice. Garnish with the fresh herbs.