“Tea is best when enjoyed in pleasant surroundings, whether indoors or out …”
—JOHN BLOFELD
English Pea Salad in Phyllo Shells
Makes 15
Phyllo shells are perfect tiny bowls for this refreshing salad in which English peas take the leading role. Although we used frozen peas, fresh ones that have been blanched would be fitting substitutes.
1 (1.9-ounce) package frozen mini phyllo shells, thawed (15 shells)
⅔ cup frozen petite English peas, defrosted
1 tablespoon finely chopped orange bell pepper
1 tablespoon finely chopped canned hearts of palm
1 teaspoon finely chopped fresh tarragon
Golden Balsamic Vinaigrette (recipe follows)
2 tablespoons finely diced avocado
½ cup loosely packed butter lettuce leaves
• Bake phyllo shells according to package directions.
• In a small bowl, gently stir together peas, bell pepper, hearts of palm, and tarragon. Add enough Golden Balsamic Vinaigrette, approximately ¼ cup, to moisten salad completely. Cover bowl and refrigerate for several hours for flavors to meld, up to a day in advance.
• When ready to serve, gently stir avocado into pea salad. Line each phyllo shell with a butter lettuce leaf, tearing to fit, if necessary. Drain pea salad and spoon into shells. Serve immediately.
Golden Balsamic Vinaigrette
Makes ½ cup
Tangy and delicious, this salad dressing is made with golden balsamic vinegar, which is sweeter and lighter than regular balsamic vinegar.
6 tablespoons robust extra-virgin olive oil
