Tomato Field Pea Salad with Garlic Mayonnaise

By merehodge

Ingredients

• FOR SALAD:
• 1 1/2 cups shelled field peas (a mixture of 2 or 3 kinds is nice, but a single variety is good, too)
• Kosher or sea salt and freshly ground pepper
• 6 cups ripe summer tomatoes (again, variety is good. I prefer a mixture of heirlooms, beefsteaks and cherries. Larger tomatoes should be cut into ¸-inch wedges, cherry tomatoes should be cut in half)
• 1 small bunch fresh basil
• 3 to 4 tablespoons extra-virgin olive oil
• Garlic Mayonnaise to taste (recipe follows)
• FOR GARLIC MAYONNAISE:
• Makes 1 3/4 cups-- Hands on time: 15 minutes-- Total time: 15 minutes
• 1 tablespoon cider or white wine vinegar
• 1 tablespoon freshly squeezed lemon juice
• 1 teaspoon kosher salt
• 1 teaspoon dry mustard
• 2 large egg yolks, preferably organic and free range
• 1 1/2 cups peanut oil or light olive oil, or a combination of both
• 2 tablespoons boiling water
• 1 teaspoon garlic, shoot removed, chopped and rubbed to a very fine paste with a pinch of kosher salt

Details

Servings 6

Preparation

Step 1

FORSALAD:
Blanch the field peas in a large saucepan of generously salted, rapidly boiling water for 3 minutes. Drain the peas and plunge them immediately into a bowl of salted ice water to stop the cooking and set the color of the peas. When well-chilled, drain thoroughly and refrigerate.
Just before serving, put the sliced tomatoes in a large mixing bowl. Season generously with salt and a few grinds of black pepper. Tear the basil leaves into rough pieces about 1/3 inch and sprinkle over. Add the refrigerated field peas and dress with extra-virgin olive oil to coat well. Taste carefully for seasoning and serve immediately with garlic mayonnaise drizzled over.

FORMAYONNAISE:
Combine the vinegar, lemon juice, salt and dry mustard in a nonreactive bowl and whisk until the salt and mustard are dissolved. Add the egg yolks and beat until smooth. Add the oil, drop by drop at first, and then in a slow, steady stream, whisking constantly until all the oil has been incorporated and you have a very thick emulsion.
Pour the boiling water over the garlic paste and let stand for 2 minutes. Whisk the garlic mixture into the mayonnaise. If mayonnaise is very thick, you may thin to desired consistency by whisking in a small amount of hot water.
You can make this up to 3 days before serving. It will keep longer, but the garlic flavor can become too strong, and eventually acrid.