Photo by Tim Zielenbach

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4 Servings

  • 3 cups blanched peas, such as lady peas
  • 1 cup sour cream
  • ½ cup mayonnaise
  • 1 teaspoon sherry vinegar
  • ¾ teaspoon salt
  • ½ teaspoon pepper
  • 2-3 basil leaves, julienned
  • Mint for garnish (makes a fine addition to the salad as well)

Combine all ingredients together and serve warm after blanching peas or chill in refrigerator for several hours. Delicious both ways.

  • from James T. Farmer

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