Peas and Broad Beans with Tarragon, Mustard and Horseradish
This is a really lovely spring salad that pairs beautifully with grilled fish or a roasted chicken. Feel free to add any kind of snow pea (mangetout) or English peas into this mixture. Look for firm and crunchy sugar-snap peas; if they have gone soft and limp, you won’t get a nice flavour or texture from them.
Ingredients 14
150 g snow peas (mangetout)
150 g sugar-snap peas
80 g podded pea
50 g broad beans, double-peeled, see my tips
2 ‒ 3 cm horseradish, fresh, peeled, for grating
3 tbsp Crème fraîche
8 tarragon sprigs, leaves picked
chervil, chopped, fresh, to garnish
Vinaigrette
1⁄2 tsp wholegrain dijon mustard
2 tsp honey
2 tsp shallot, diced
1 tsp salt
1 tbsp agrodolce-style white-wine vinegar
3 tbsp extra-virgin olive oil
Your new home
for cooking
Turn your recipe chaos into a plan for the week.
Browse 1000+ inspiring creator recipes
Unlimited recipe import from social media, blogs and more
Generate shopping lists and meal plans in seconds with AI
Method 7
Bring a saucepan of water to the boil. Add enough to make it almost as salty as the sea.
Prepare a bowl of iced water. Snap the stems off the and , pulling downwards to remove any 'strings' that run down the sides. Repeat on the other end of the as well.
Dunk the snap and in the boiling water for 1 minute, then remove with a slotted spoon and immediately plunge them into iced water.
Do the same with the and , but keep in mind that they may take longer than 1 minute to blanch depending on their starchiness. After 1 minute, taste and see if they need another 30 seconds to 1 minute longer.
Make the vinaigrette by combining the , , , , , and in a small jar, then shaking to combine. Set aside.
Grate 5 g (⅛ oz) of the horseradish directly into the crème fraîche and add a pinch of salt. Mix well, then set aside.
To assemble, spread your on a platter and drizzle with the horseradish cream, then the vinaigrette. Shave some of the remaining over the top and, finally, garnish with the leaves, chervil and black pepper.
Danielle Alvarez's tips
A super quick 1-minute blanch is all you need, followed by a good dunking in iced water to lock in sweetness and colour. If you don’t, the vegetables will turn grey and wrinkly.
To double-peel your broad beans, first remove them from the pod, blanch them, drop them into iced water, then peel off the second light green layer from around the beans. If they are super teeny and soft, these green skins will be quite tender, so you can skip the second peeling stage.
