Fresh spring peas are simmered in water with fresh mint and puréed until silky smooth in their fragrant cooking liquid. The emerald-toned purée is chilled and wrapped in buttery Bibb lettuce and topped with crunchy fresh radishes, making a beautiful, delicious, and purely spring presentation.
Ingredients
- 4 cups (600 g) fresh or frozen peas
- 2 cups (475 ml) low-sodium vegetable stock
- ¼ cup (10 g) fresh mint leaves
- ½ teaspoon kosher or sea salt
- ¼ teaspoon ground black pepper
- 12 to 14 leaves Bibb lettuce (or another butterhead lettuce variety)
- 6 radishes, trimmed, washed, and very finely sliced
How to Make It
- Place the peas in a medium pot with the stock, mint, salt, and pepper. Bring to a boil over high heat; reduce to a simmer over medium low, and cook, uncovered, for 20 minutes.
- Strain the peas through a colander over a large bowl, reserving the cooking liquid. In the bowl of a food processor fitted with a metal blade, purée the peas with 1 cup (240 ml) of the cooking liquid, or aggressively mash the same ingredients together in a large bowl with a manual masher (Basic Mashing Tools), adding the liquid in increments. Taste and adjust seasoning as needed. Refrigerate for several hours or overnight.
- To compile the wraps, place a generous dollop of the purée in the center of a lettuce leaf, top with 3 or 4 radish slices, and wrap the lettuce around the filling to form a tube. Chill until ready to serve. Serve on a platter garnished with fresh mint, if desired.
