Why fresh pea pods for the green pea salad?
A simple fresh “green peas salad” with other raw and young vegetables is one of my favourite “farm to table salad” recipe. Fresh green peas have started fruiting in the farms right now. Along
with fresh green peas other vegetables which have started maturing in the farm are the squashes and beetroots and of course weeds like purslane. Last evening while walking in the farm I decided to pluck and eat the tender pods of peas. The peas were sweet and juicy, like fruit. The very next thing which cam to my mind was to make a salad with these pea pods.I decided to use other tender vegetables also in the salad.
Pea flowers and Tendrils
I am in love with the tender pods of green peas that can be just eaten like that. But the beautiful flowers of the peas and the elegant tendrils also inspire awe in me. I have used these flowers and tendrils as garnish for the green peas salad. This gives the salad a fresh and modern plate presentation. Pea flowers and the shoots and tendrils also work for desserts, trust me on that!!! Further I have used the foam of smoked milk to add the richness to the flavour. The entire composition of the dish and the modern plate presentation makes it look beautiful. Use of Indian variety of peas, jaggery and smoked milk also makes it an excellent Modern Indian Dish.
How to make the fresh green peas salad
The process of making fresh green peas salad is very simple, just grill the fresh pods of peas and baby zucchini over wood embers. I didn’t apply oil to the green peas pods and zucchini. I prefer that earthy and complex charred flavour. Also, I place the vegetables directly over the glowing embers to cook. In this salad I have also added a zucchini blossom fritter for, just a piece of it was left in the kitchen (and we had made quite a bit of it). I have sliced the beetroot thinly and added to the salad. This gave me the desired sweetness and colour for the dish. Arrange every thing on a plate along with the raw shoots and flowers, a zucchini blossom fritter. sprinkle Himalayan salt and pour over some smoked milk foam. A drizzle of extra virgin olive oil and aged balsamic and jaggery syrup to add extra zing.