May 15, 2017

Freshly Shucked Pea Salad

Recipe: Jackie Kai Ellis

Jackie Kai Ellis, owner of Beaucoup Bakery & Cafe in Vancouver, shares her recipes for Freshly Shucked Pea Salad.


  • 1 large shallot
  • 1⁄3 cup honey
  • 1⁄2 tsp whole cumin seeds
  • 1⁄3 cup freshly squeezed lemon juice
  • 2 tbsp extra-virgin olive oil
  • 1⁄2 tsp salt
  • 1⁄4 tsp freshly cracked black pepper
  • 5 cups freshly shucked peas
  • 1⁄2 cup pea shoots
  • 1⁄4 cup fresh mint leaves
  • 1⁄4 cup Italian parsley leaves
  • 1 preserved lemon, cut in slivers
  • 1⁄2 cup fromage blanc or fromage frais
  • Maldon salt and cracked pepper to taste


Yield: Serves 6

Make Dressing

  1. Cut shallot into 1⁄8″-thick slices and place in small saucepan with honey and cumin seeds. Bring to boil, then reduce heat and simmer about 10 minutes or until honey begins to caramelize.
  2. Take pan off heat and whisk in lemon juice, olive oil, salt and pepper. Set aside to cool. Dressing can be made up to 1 day in advance and kept refrigerated.

Prepare Salad

  1. To serve, place peas, pea shoots, mint and parsley in a bowl or on a plate. Top with preserved lemon, dollops of fromage blanc or frais and drizzle with dressing. Sprinkle with a touch of Maldon salt and pepper to taste. Serve at room temperature.

Jackie Kai Ellis


House & Home July 2016