Tomato and Field Peas With Garlic Aioli
Garlic tomatoes and peas combine for a wonderful fresh side dish.
Difficulty Rating: EasyNutritional Highlights: Tomatoes are filled with antioxidants vitamin A and C and contain lycopene.
Recipe Created By: Kristen Winston CateringRecipe From: Illinois Farm Bureau Partners
Ingredients
- 1 cup field peas
- 6 cups ripe tomatoes
- 1 bunch basil
- 1 tablespoon fresh mint, chopped
- 4 tablespoons olive oil
- Salt
- Pepper
Garlic Aioli:
- 1 tablespoon cider vinegar
- 1 tablespoon lemon juice
- 1 teaspoon salt
- ½ teaspoon Dijon mustard
- 2 egg yolks
- 1 ½ cups canola oil
- 1 tablespoon roasted garlic, mashed
Tips & Notes
Tomatoes should be stored at room temperature; refrigeration dulls their flavor. Use within a week.
Instructions
- Shell field peas, blanch for three minutes and shock in bowl of ice-cold water. Cut the tomatoes into one-inch chunks.
- Combine the legumes and tomatoes.
- Cut the basil into long, thin strips, combine with mint, and scatter over. Season with salt and pepper and drizzle oil.
- Carefully toss the ingredients, coating thoroughly with the oil. Adjust seasoning and serve immediately with the garlic aioli.
Garlic Aioli
- In a food processor, combine the first five ingredients and pulse together.
- With the motor running, slowly drizzle the oil through the feed tube. If the mixture seems too thick, add a tablespoon or two of boiling water.
- Fold in the roasted garlic.
Recipe From: Farm Flavor - www.farmflavor.com
http://farmflavor.com/tomato-and-field-peas-with-garlic-aioli/
http://farmflavor.com/tomato-and-field-peas-with-garlic-aioli/
