A Real Mess of Peas Salad Recipe (Vegan)

* notes: The dressing is your homie here. It’s so good. Tangy, lightly sweet, flecked with dill, creamy but not in a ew-it’s-still-coating-my-tongue kind of way. Make it for this salad or make it for other stuff, seriously. I also “acidulate” the shallots to soften their bite a bit–just covering them in vinegar while the rest of the salad happens. Super simple technique, super delicious results. note: notes: The dressing is your homie here. It’s so good. Tangy, lightly sweet, flecked with dill, creamy but not in a ew-it’s-still-coating-my-tongue kind of way. Make it for this salad or make it for other stuff, seriously. I also “acidulate” the shallots to soften their bite a bit-just covering them in vinegar while the rest of the salad happens. Super simple technique, super delicious results.

subheading: acidulated shallots ingredients:

1 small shallot, cut into thin half moons

¼ to ⅓ cup red wine vinegar

subheading: creamy dill dressing ingredients:

⅓ cup mixed raw cashews sunflower seeds (I’d say ¾ of that should be cashews), soaked in water for at least 2 hours

juice of ½ a lemon

splash of the vinegar from the shallots

1 ½ tsp dijon mustard

2 tsp - 1tbsp raw agave nectar/honey

splash of water (enough to get the motor of your blender moving-like 3 tbsp-ish)

fat pinch of salt

lots of black pepper

3 to 4 sprigs of dill, leaves removed and chopped

subheading: salad ingredients:

1 small shallot, cut into thin half moons

¼ to ⅓ cup red wine vinegar

8 small new potatoes

4 to 5 big handfuls of pea shoots

1 cup shelled fresh peas

1 to 2 cups snap peas, cut in half down the center

handful of snow peas, chopped

additional sprouts if you feel it (I added some radish sprouts)

extra dill to garnish

more salt pepper

Directions at thefirstmess.com

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