To say that I’ve been feeling a bit scattered lately would be putting it lightly. Silly little oversights have punctuated the last couple of days, spicing up the mundane routine with strange surprises sprinkled here and there. Dirty dishes some how find their way back into cupboards, unwashed; recipe components are completed, and then forgotten until the meal is fully devoured; days seep through my fingers like water, obliterating a once rigid posting schedule. Nothing to be alarmed about, but it’s clear that running on autopilot is not serving my needs particularly well lately. “Pea-brained” would describe the situation quite nicely, and not just because of my increasingly dimwitted mistakes. Spring is on my mind, driving me to the point of distraction. Longer, brighter days captivate me while simultaneously throwing off my finely tuned rhythm, and the influx of fresh, vibrant produce easily overwhelms my senses. What to eat first? Where to go, what to do? Every winter seems interminable, so when it finally relinquishes its icy grip, it feels like a brand new world out there.
The best cure for seasonal disorientation is immersion, so let’s jump right in and celebrate the other reason for my pea-brained state: Peas! In all their green glory, this simple salad combines snow peas, pea shoots, and English peas to showcase their myriad textures, flavors, and shapes. The rather silly, rhyming title doesn’t fully do this combination justice, but was unavoidable thanks to the matcha tea-infused dressing, lending equal parts bitterness and sweetness to the blend.
In case you’re suffering from an equally pea-brained daze, a heaping helping of this bright, fresh homage to the humble pea might just be the antidote.
Three Pea Tea Salad
6 Ounces Snow Peas, Thinly Sliced on the Diagonal
4 Ounces Pea Shoots
8 Ounces Raw English Peas
Green Tea Dressing:
2 Scallions, Thinly Sliced
1 Tablespoon Yellow Miso Paste
1 Tablespoon Fresh Lemon Juice
1 Tablespoon Rice Vinegar
1 Tablespoon Mirin
1/2 Teaspoon Matcha Powder
2 Tablespoons Olive Oil
Salt and Ground Black Pepper, to Taste
I think you can already see how this one should come together, but in case you need someone to hold your hand, here’s the rundown: Toss the sliced snow peas, pea shoots, and English peas together in a large bowl. Separately whisk together all of the ingredients for the green tea dressing, beating the mixture thoroughly until smooth. Pour it all over the vegetables, tossing to coat. Season with salt and pepper to taste. Serve immediately!
Makes 3 – 4 Side Dish-Sized Servings