While preparing a roast chicken dinner, I was thinking of a suitable salad to accompany it. Growing up, the default vegetable side dish was peas and carrots. I thought those two veggies would be great in a salad, but they needed a lively dressing. Since strawberries are one of those fruits that span the entire summer season I thought it’d be a great base. With the addition of savoury garlic and punchy jalapeño, the salad was set.
Peas and Carrots Salad with Strawberry Jalapeño Dressing
For the Strawberry Jalapeño Dressing:
1/2 cup fresh strawberries
1 clove garlic, roughly chopped
1 fresh jalapeño pepper, seeds removed
1/4 cup sour cream
2 Tbsp vinegar
Place all of the dressing ingredients in a blender and purée until smooth. Set aside.
For the salad:
4 cups green leaf lettuce
1 cup fresh peas
4 medium carrots
Reserved Strawberry Jalapeño Dressing
In a medium bowl, combine the lettuce, peas and dressing. Shave half a carrot on each of four plates, mound the dressed salad on the shaved carrot. Shave the remaining carrot on top. Serves 4 as a side/starter course.