RCP: Spinach, pea and chevre salad

[Jenise]

Out of the hundreds of recipes that we all try, occasionally one is so compelling, so perfect, it becomes part of our repertoire from the first bite. Such was this Jamie Oliver salad for me: three simple ingredients that don't sound especially intuitive, but which, when dressed with the juice of a ripe fresh lemon, good quality EVOO (if you keep several, use the best you have) and a sprinkle of salt prove that they not only go together, they belong together. Couldn't be simpler, couldn't be more exquisite. Especially with a glass of crisp sauvignon blanc.

FLDG veterans will probably remember this salad from a post of mine on FLDG Classic. But there are so many new people and I'm still loving this (served it again last night), it won't be overkill to recommend this salad again.

To serve four:

four handfuls baby spinach
1 cup frozen peas, thawed
3/4 cup crumbled chevre
1/2 a large, juicy lemon
2-3 tblsp good EVOO
salt

In a salad bowl, combine the spinach and peas, then dress with lemon juice, olive oil and salt. Toss, then add chevre, and toss again.

Frozen peas? It's SPRING!

What sort of chevre would you recommend?

[Jenise]

Well, that's the original recipe and what you can do off seasons. I used fresh (and raw) last night, but not everybody likes raw food as much as I do. The chevre--any good "goat log", as my receipt from Costco put it, will do!

I used fresh (and raw) last night

Thanks, my world is now back in its orbit.

Cool, Jenise ! I've watched Jamie Oliver prepare this, but have never tried it - will give it a whirl ! Thanks...

[Jenise]

Cool, Jenise ! I've watched Jamie Oliver prepare this, but have never tried it - will give it a whirl ! Thanks...

Hope you do, Celia. Believe me, the whole is much greater than the sum of its parts.

Love this salad!!! Totally a staple around here!

Nice timing on this one, Jenise. I was digging around in our too-crowded freezer a couple of days ago and realized we had way too many bags of frozen peas. (My daughter likes them as snacks, so my wife has overbought in a big way.) I was looking for ways to get rid of some of them and this seemed perfect for a quick, weekday dish. Turned out very nicely - I can imagine it would be even better with fresh peas. Served it with sauteed chicken breasts with a lemon cream pan sauce that was wonderful.

And tater tots. Hey, I said I was trying to clear out the freezer!!.

[Jenise]

Turned out very nicely - I can imagine it would be even better with fresh peas. Served it with sauteed chicken breasts with a lemon cream pan sauce that was wonderful.

Hurray! Another satisfied customer.

And tater tots. Hey, I said I was trying to clear out the freezer!!.[/quote]

Hmmm...there's a new post buried in this revelation. I bought and cooked tater tots last weekend myself, and have been needing to confess.

I love this salad because it is good at any time of year even with frozen peas and grocery spinach. My "winter" variation is to add some sliced sweet onions that have been sweated to softness but not total limpness. Walla Walla or Vidalia are sweet enough as is but I usually add a bit of honey to sliced red onions. I sweat in a non stick with no oil/fat - just a bit of water. Onions add a texture and taste counterpoint that is great with the chevre.

I add frozen green peas to many winter salads - often just the right surprise.

We made this tonight, Jenise, with frozen peas and Adelaide Hills Chevre. It was gorgeous with a golden Ashton Hills 97 riesling. Thanks for the recipe !

Thanks for reminding me. I'm fixing this salad for friends who are coming to the boat this evening for dinner. Should make a great and easy first course...
Ines