Pea Custard Salad Recipe

from chow

Ingredients

  • 9 cups water
  • Cooking spray or vegetable oil , for coating the ramekins
  • 1 cup fresh or frozen peas (about 4 1/2 ounces)
  • 3 large eggs
  • 3/4 cup heavy cream
  • 3/4 cup whole milk
  • 1/4 cup finely grated Parmesan cheese (about 1/2 ounce)
  • 3/4 teaspoon kosher salt , plus more as needed
  • 2 tablespoons champagne vinegar
  • 2 tablespoons whole-grain mustard
  • 1 large egg yolk
  • 1/3 cup vegetable oil
  • Kosher salt
  • Freshly ground black pepper
  • 1 pound thick asparagus , ends trimmed
  • 1 head butter lettuce (about 8 ounces), washed, dried, and torn into large pieces
  • 2 tablespoons finely chopped fresh chives
  • 2 tablespoons finely chopped fresh Italian parsley leaves

1 serving (100 grams)

~ servings