Chef Chris Gadulka from Sylvan Table shares a simple, seasonal dish to accompany meat or vegetables.
Gadulka calls this simple seasonal dish refreshing, local, and awesome as an accompaniment with lamb or grilled vegetables.
180 grams (~ 6 oz.) fresh-shucked English peas
120 grams (~ 4 oz.) fresh mint
60 grams (~2 ounces) onion or shallot, any variety will do
60 grams (~2 ounces) hazelnuts
120 grams (~ 4 oz.) walnut oil or extra-virgin olive oil
Pinch of kosher salt
Pinch of black pepper
Add the peas to boiling water and let them cook for 3 minutes. Drain and set aside.
Peel the skin from the hazelnuts and toast them in a 350-degree oven for 3-5 minutes, or until golden brown. Set aside.
In a food processor or blender, combine the peas, hazelnuts, mint, diced onion, salt, and pepper. Pulse until the mixture is chunky.
Drizzle in the oil and puree until smooth.
Add salt and pepper, to taste.