Tuesday, April 21, 2009


I should probably be embarrassed at how this salad was born: sheer laziness. It’s a rainy, lazy day here in Barcelona. It’s the kind of day that makes you want to stay in and take a nap or watch a movie. Given the conditions, even cooking wasn’t at the top of my list. With the persistence of my grumbling stomach, I mustered enough motivation to shell some fresh spring peas I had picked up at my local produce market. I was going to eat them as is when I saw a bottle of sweet Modena balsamic vinegar peaking at me from the back of my pantry. Armed with the peas, the vinegar, some sea salt and extra virgin olive oil, a simple, quick and delicious salad was born. I suppose it’s ok to be lazy once in a while if a new tasty recipe results from it.

Serves 2
3 c shelled peas, raw
3 tbs olive oil
2 tbs sweet balsamic vinegar or glaze
Salt, to taste

Pour 1 tbs of the vinegar and 1 tbs of the olive oil in small bowl, without mixing, and set aside. Toss the peas, remaining olive oil, remaining vinegar and salt in a separate bowl. Spoon the salad onto a plate, drizzle the reserved dressing around the peas and serve.


  1. Those peas look perfectly fresh and plump! Your salad sounds fantastic.

  2. Nothing could beat how easy this salad is. Of course it delicious too. I love peas, especially fresh peas.