Pea Custard Salad Recipe

Ingredients

  • 2 tablespoons Italian parsley
  • 2 tablespoons chives
  • 1 head butter lettuce
  • 1 pound asparagus
  • black pepper
  • Kosher salt
  • 1/3 cup vegetable oil
  • + 11 more ingredients
    • 1 egg yolk
    • 2 tablespoons whole-grain mustard
    • 2 tablespoons champagne vinegar
    • ¾ teaspoon kosher salt
    • ¼ cup Parmesan cheese
    • ¾ cup milk
    • ¾ cup heavy cream
    • 3 eggs
    • 1 cup peas
    • vegetable oil
    • 9 cups water

1. Heat the oven to 325°F and arrange a rack in the middle. Bring 8 cups of the water to a simmer in a large saucepan over high heat; keep at a simmer. Spray 6 (6-ounce) ramekins with cooking spray or coat them with vegetable oil. Arrange them 1/2 inch apart in a large roasting pan; set aside. 2...

View full recipe at SpringPad

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