• Ingredients: 25
  • Serves: 4

Strawberry, almond, and pea salad with ingredient info: marcona almonds are available at natural foods and specialty foods stores. pea tendrils, also called pea shoots, can be found at asian markets, farmers’ markets, and natural foods stores..

Ingredients

  • ingredient info: Marcona almonds are available at natural foods and specialty foods stores. Pea tendrils, also called pea shoots, can be found at Asian markets, farmers’ markets, and natural foods stores.

Strawberry jam:

  • 12 oz. fresh strawberries, hulled, halved or quartered if large
  • 1/4 cup sugar
  • 1 tsp. finely grated lime zest
  • 2 tbsps. fresh lime juice

Biscuits:

  • 3/4 cup sugar
  • 2 tsps. baking powder
  • 3/4 tsps. kosher salt
  • 2 1/4 cups all-purpose flour plus more
  • 1/2 cup chilled unsalted butter, cut into 1/2″ pcs.
  • 1 tsp. finely grated lime zest
  • 3/4 cup buttermilk
  • 1 large egg, beaten to blend
  • 1 tbsp. raw sugar
  • Vanilla ice cream

Béchamel:

  • 5 tbsps. unsalted butter
  • 1/4 cup all-purpose flour
  • 4 cups whole milk, warmed
  • Pinch of freshly ground nutmeg
  • Kosher salt

Assembly:

  • Special equipment: A pasta maker

To serve:

Equipment:

  • Deep-fry thermometer, 2 large baking sheets

Ingredient info:

  • Gochugaru and fermented black beans can be found at Asian markets.

Directions

  1. Step 1 Preheat oven to 350°. Spread out almonds on a small rimmed baking sheet and toast, tossing occasionally, until golden brown, 8-10 minutes.

    For this step you will need

  2. Step 2 Whisk vinegar, mustard, poppy seeds, and sugar in a large bowl. Whisk in oil; season with salt and pepper.

    For this step you will need

  3. Step 3 Cook peas in a large saucepan of boiling salted water until bright green and tender, about 5 minutes for fresh peas, or 2 minutes for frozen.
  4. Step 4 Add arugula, strawberries, pea tendrils, peas, and almonds to vinaigrette; toss to coat. Top with Parmesan.

    For this step you will need