Phyllo shells are perfect tiny bowls for this refreshing salad in which English peas take the leading role. Pictured with our Terrine-Cheddar Tea Sandwiches and Cucumber-Feta Canapés.
English Pea Salad in Phyllo Shells
Serves: 15
Ingredients
- 1 (1.9-ounce) package frozen mini phyllo shells, thawed (15 shells)
- 2⁄3 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
Instructions
- 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
Serves: ½ cup
Ingredients
- 6 tablespoons robust extra-virgin olive oil
- 3 tablespoons golden balsamic vinegar
- 1 teaspoon finely chopped shallot
- 1 teaspoon fresh lemon juice
- 1 teaspoon granulated sugar
- ¼ teaspoon Dijon mustard
- ¼ teaspoon fine sea salt
- ⅛ teaspoon ground black pepper
Instructions
- In a glass jar with a screw-top lid, combine olive oil, vinegar, shallot, lemon juice, sugar, mustard, salt, and pepper. Shake vigorously to emulsify. Let stand for 30 minutes for flavors to meld. Use immediately, or refrigerate for up to a day, let come to room temperature, and shake vigorously before using.
