Spring Pea and Bay Shrimp Salad with Horseradish Citrus Creme
1/4 cup salt
2 cups English peas, shucked
12 ounces bay shrimp
1/2 cup spring onions, sliced thin
1 tablespoon tarragon, rough chop
1 tablespoon chervil, rough chop
1 tablespoon flat leaf parsley, rough chop
2 teaspoons fresh mint, chopped
1 teaspoon lemon juice
1 cup pancetta, cut into 1/2-inch cubes
1 bunch radish, sliced thin
horseradish creme fraiche, recipe follows
citrus reduction, recipe follows
- Bring 1 gallon of water to a boil. Add salt and allow to dissolve. Place the shucked peas into the water and allow to blanch for a quick 45 seconds. Immediately place the peas into an ice bath to stop the cooking. Remove peas and allow to dry.
- In a medium bowl, combine peas, bay shrimp, spring onions, tarragon, chervil, parsley, mint and lemon juice. Add 3/4 cup of horseradish creme fraiche to salad and toss to combine.
- In a medium saute pan over medium heat cook pancetta until crispy. Remove from heat and drain on paper towel.
- To serve, smear 1 tablespoon of remaining horseradish creme fraiche on salad plate. Arrange a ring of sliced radishes creating a 2-inch circle on the plate. Place the salad in the middle of the radishes and garnish with crispy pancetta. Drizzle the citrus reduction over the whole plate.
Horseradish Creme Fraiche Recipe
1 cup sour cream
1/2 cup plain yogurt
4 tablespoons fresh horseradish, grated
1 teaspoon lemon zest
1 tablespoon lemon juice
salt and pepper to taste
In a large bowl mix all ingredients and chill.
Citrus Reduction Recipe
1 1/2 cup orange juice
1/2 cup lemon juice
In a medium sauce pan over medium heat combine orange juice and lemon juice. Allow to reduce by half. Remove from heat and chill.