Green Pea Salad with Saint Albray


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Soft-Ripened Cheeses

* 8 oz. Saint Albray (1/2 lb.)
* 6 cups fresh or frozen green peas
* 2 thin slices of cured ham
* 1 Granny Smith apple
* 4 sprigs of parsley
* 1 tsp. Xeres vinegar
* 1/2 lemon
* 1 Tbsp. olive oil
* 1 Tbsp. yogurt
* Coarse salt, pepper


* Boil the peas in salted water for 5 - 6 min. (they should not become too soft), then drain and run under cool water.

* While the peas are boiling, cut the ham into thin strips. Remove the rind from the Saint Albray and cut cheese into strips. Peel the apple, cut it in half, remove the core and cut into thin slices. Rub apple slices with lemon half to prevent discoloration.

* Put the peas in a salad bowl and add the strips of ham, apple slices and Saint Albray. Take parsley leaves off stems and add whole leaves to the mixture. In another bowl, mix the vinegar, olive oil, yogurt, pepper and a dash of lemon juice. Dress the salad and serve.

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