Add the refrigerated field peas and dress with extra-virgin olive oil to coat well. Taste carefully for seasoning and serve immediately with garlic mayonnaise drizzled over. Combine the vinegar ...

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 ...

The dressing can be as simple as mayonnaise, vinegar ... This dish is really best the day it is made or the day after. Pea salad doesn’t improve with age. When buying the peas, check the ...

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 ...