recipe 
yields
6-8 servings
1 cup red peas, cooked in chicken stock and cooled
1 cup Georgia sea beans, blanched and shocked without salt
½ red tomato, cut into wedges
½ yellow tomato, cut into wedges
1 shallot, julienned
Chopped thyme leaves
4 ounces sweet lemon vinaigrette (recipe at right)
½ cup lemon juice
2½ tablespoons honey
2 cups olive oil
Salt and pepper
Ingredients
Sweet Lemon Vinaigrette
steps
Sapelo Red Pea Salad
- Toss all ingredients together and season with salt and pepper. Avoid over-salting, as the sea beans are naturally salty from the marsh. Chill for at least 1 hour before serving.
Sweet Lemon Vinaigrette
- Combine ingredients in a bowl and whisk to combine well. The vinaigrette is purposely heavy on olive oil to balance the saltiness of the sea beans.
Date Published: 08.15.14
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- from Chef Dave Snyder of Halyards Restaurant, St Simons Island, Georgia
