Purple Peas with Lemon Dill Dressing
This recipe just highlights the best of simple vegetables. I made it with purple peas (because I love some crazy colors), but this dressing can really go on anything - snap peas! Roasted asparagus! Crispy cauliflower! The world is really your oyster with this simple vegetable side dish.
Ingredients
- 3 cups purple peas
- 1 tbsp Diamond Crystal kosher salt
For the lemon dill dressing
- 1/3 cup tahini
- 1 handful fresh dill finely chopped
- 3 cloves garlic grated
- 1 lemon for zest and juice
- 2 tbsp olive oil
- 1/4 tsp red pepper flakes
- 1/4 tsp fresh cracked black pepper plus more to taste
- 1/2 tsp Diamond Crystal kosher salt plus more to taste
- 1/4 cup ice water plus more as needed
For the sesame breadcrumbs
- 1 piece day-old sourdough
- 2 tbsp white sesame seeds
- 1 tsp olive oil
- salt to taste
For topping
- 1 handful tender herbs, such as mint, parsley, dill
Instructions
- Begin by cutting the rough edges off the peas.
- Bring a large pot of water to boil, and add the 1 tbsp of salt. Prepare another large bowl of ice water to the side.
- Add the peas to the pot and boil them for 4-6 minutes or until tender. Use a colander or slotted spoon to move the peas directly to the ice water. Set aside.
- In a small bowl, add the tahini, finely chopped dill, grated garlic, zest and juice from the whole lemon and olive oil. Season with red pepper flakes, salt and pepper and whisk to combine. Gradually drizzle in the ice water, whisking constantly until you for a thick dressing.
- To prepare the breadcrumbs, set the oven to broil. Pulse the day-old bread in a food processor until no piece is bigger than the size of a pencil eraser. Scatter the breadcrumbs on a baking sheet, and sprinkle the white sesame on top. Toss everything with a teaspoon of oil and season with salt. Broil for 5 minutes or until the sesame is golden brown.
- To plate everything, move the peas from the ice bath to a large plate. Pat them dry if you prefer.
- Drizzle a generous helping of the dressing on top, then the breadcrumbs. Top with torn tender herbs and serve!