You want to avoid letting any salad with mayonnaise become room temperature. This Pea Salad will last in the fridge, in an airtight container or covered with plastic wrap for up to 4 days.

To make the pea mayonnaise, coarsely chop the peas by hand or give them a brief blend in a food processor, then stir in the mayonnaise and season to taste. Heat about 1cm of oil in a frying pan ...

Good mayo is divine but also envelopes all. This salad should be vibrant like the ... At the cafe, I use potatoes from Weiser Farms and peas from Tutti Frutti, pea shoots and olive oil from ...

All three of these salad ingredients can be easily planted ... You can also plant a mixture of peas, sugar snaps and mangetout which will continue growing through the winter – some of which ...

Set aside. Toss pea shoots, chives, and onion together in a large bowl; set aside. Whisk together olive oil, ponzu, vinegar, and lemon zest in a small bowl. Lightly dress salad with desired amount ...