Alex Guarnaschelli's Pea Salad with Basil and Pea Shoots | Food Network

Cook along with Alex as she uses three types of peas in her fresh salad with mustard dressing! #AlexGuarnaschelli #FoodNetwork #PeaSalad Get the recipe ▶ https://foodtv.com/43AmBr7 Subscribe to Food Network ▶ http://foodtv.com/YouTube Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Pea Salad with Basil and Pea Shoots RECIPE COURTESY OF ALEX GUARNASCHELLI Level: Easy Total: 50 min Prep: 40 min Cook: 10 min Yield: 6 to 8 servings Ingredients 3 tablespoons Dijon mustard 2 tablespoons red wine vinegar 1/4 teaspoon lmeon zest Juice from 1 large lemon 1 teaspoon capers plus 1 teaspoon caper brine Kosher salt and freshly cracked black pepper 1/3 to 1/2 cup extra-virgin olive oil Ice cubes, as needed Water, as needed 12 ounces snow peas, ends trimmed 12 ounces sugar snap peas, ends trimmed 1 1/2 cups frozen peas, defrosted 1 cup pea shoots or tendrils 1/2 cup basil leaves, torn into pieces Directions Make the vinaigrette: In a medium bowl, whisk together the Dijon mustard, red wine vinegar, lemon zest and juice. Add the capers, caper brine and a pinch of salt and pepper, to taste. Slowly whisk in the olive oil. Taste and reseason, only if needed. Set aside. Prepare an ice bath. Fill a large bowl halfway with ice cubes and add some cold water. Put a colander squarely inside the ice bath. The colander will keep you from having to pick the peas out from amongst the ice cubes in the ice bath. Blanch the peas: Bring a medium pot of water to a boil over medium heat. Add salt until the water tastes like seawater. Add the snow peas and cook until crisp-tender, about 1 minute. Remove the peas from the water with a strainer and transfer them to the colander inside the ice bath. Bring the water back up to a boil. Add the sugar snap peas and cook until crisp-tender, about 1 minute. Use the strainer to remove the peas and plunge them into the colander inside the ice bath. Allow them to sit in the ice water to assure they have cooled thoroughly. Discard the blanching water. Finish: Remove the peas from the ice bath and spread them out onto the kitchen towel over flat surface. Use another kitchen towel to gently pat them dry. Transfer the towel to a plate and put the peas into the refrigerator to chill until you are ready to serve. Assemble: Toss the sugar snap peas, snow peas and defrosted peas with a sprinkle of sugar, the vinaigrette and some salt and pepper. Mix in the pea shoots and basil leaves and pea shoots. Drizzle with olive oil and taste for seasoning. Transfer the salad to a platter and serve immediately. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ▶ WEBSITE: https://www.foodnetwork.com ▶ FULL EPISODES: https://watch.foodnetwork.com ▶ FACEBOOK: https://www.facebook.com/FoodNetwork ▶ INSTAGRAM: https://www.instagram.com/FoodNetwork ▶ TWITTER: https://twitter.com/FoodNetwork Alex Guarnaschelli's Pea Salad with Basil and Pea Shoots | Food Network https://www.youtube.com/watch?v=O0h68TtF39c