List ingredients in order of use in the recipe; in the directions, be as clear as possible and tell us how many servings the dish makes — that’s it.
Pea and Cucumber Salad
2 cups frozen baby peas
2 green onions chopped, white and green parts
1 cucumber, peeled, quartered lengthwise and sliced into triangle chunks about ½ inch thick
1 tablespoon Dijon mustard
1 tablespoon red wine vinegar
1 clove of garlic smashed and minced
salt and pepper to taste
3 tablespoons extra-virgin olive oil
In a colander, place the frozen peas under cool running water for about 5 minutes and let drain completely. Put chopped cucumber in a large mixing bowl. Add thawed and drained peas and mix. Add in onions and set aside.
In a small mixing bowl, whisk together the mustard, vinegar, garlic and salt and pepper. Keep whisking and slowly incorporate the olive oil, one tablespoon at a time. Whisk until completely emulsified. Check and adjust seasoning.
Using a spatula, pour vinaigrette over pea and cucumber mixture. Fold in to cover peas and cucumber completely. Chill and serve. This salad keeps for a couple of days covered in the refrigerator and is even better the next day.