Cherry Tomatoes and Green Peas with Basil Dressing Recipe

From Dorothy McNett's Recipe Book.

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See Also: Salads · Side Dishes · Vegetable Dishes

Cherry Tomatoes and Green Peas with Basil Dressing

From Dorothy McNett's recipes at This is wonderful tossed together and served over a beds of lettuce on individual plates.

1 basket fresh cherry tomatoes
2 cups fresh green peas

2-3 cloves garlic
3-4 fresh basil leaves
3/4 cup good quality mayonnaise
1/2 teaspoon Worcestershire sauce
2 green onions, thinly sliced
1/2 teaspon dry mustard
1/2 teaspoon honey or sugar
freshly ground peppercorns
1/4 - 1/2 teaspoon semi-coarse sea salt, as desired
1/2 cup good quality vegetable or beef broth, cold

lettuce leaves, as desired

If necessary slice the tomatoes but if they are small enough, leave them as they are. Cook the peas if you insist, but they are so wonderfully crisp and sweet eaten raw. Place tomatoes and peas in a bowl and set aside. In food processor with steel chopping blade in place, have motor running and drop in the garlic cloves and then the basil leaves to thorougly chop finely. Add mayonnaise, Worcestershire, green onions, mustard, honey, pepper and salt. Blend. With motor running, slowly drizzle in the cold broth. Serve with the tomatoes and peas, adding as much as the dressing as you desire and serve with lettuce.

Recipe created 2010-08-10.

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