ILVEUSA - HAYLEY FELDMAN`S SNAP PEA SALAD OVER LABNEH AND FRESH TOMATO GAZPACHO

FRESH TOMATO GAZPACHO

2 pounds of ripe red tomatoes, cored and roughly chopped
1/2 green bell pepper, roughly chopped
1 cucumber, peeled and roughly chopped
1 clove of garlic
2 teaspoons of sherry vinegar
Salt
1/2 cup of olive oil
Optional Garnish: tiny diced pepper, tiny diced cucumber, cherry tomatoes cut in half, radishes sliced thinly on a mandolin, micro greens.

Combine the tomatoes, pepper, cucumber, garlic in a blender or food processor.
Blend at a high speed until a super smooth consistency.
Add in the vinegar and 2 teaspoons of salt and blend. Slowly drizzle in the olive oil and continue mixing until emulsified.
Strain the mixture through a strainer, and discard the solids.
Transfer to a glass pitcher and chill until very cold (a few hours).
This can easily be made ahead of time. Keep chilled until the minute you're ready to serve.
Serve in a bowl, and garnish with some olive oil, maldon salt, and the optional garnish listed above. Serve cold!

Bring a large pot of water to a rolling boil.
Set aside a large bowl of cold water filled with ice next to it.
Once boiling, toss in the fresh peas and sliced snap peas.
Let them cook for 2-3 minutes and then ladle them into the bowl of ice water to blanch them.
Strain the ice water off once cool, and set in a medium sized bowl.
Add the 1/3 cup of olive oil.
Season with Maldon salt and fresh pepper. Mix together. Also great to make ahead of guests arriving, this can be served at room temperature. To plate: schmear the labneh (the entire pint, or less, depending on your plate size) onto the plate to about an inch thick.
In handfuls, pile the pea mixture on top of the labneh. Microplane the lemon zest over all. Salt and pepper.
Drizzle olive oil on it, getting into the nooks and crannies of the labneh.
Garnish with the most delicate mint and parsley leaves, and chopped chives.
Serve at room temperature.

Combine the tomatoes, pepper, cucumber, garlic in a blender or food processor.
Blend at a high speed until a super smooth consistency.
Add in the vinegar and 2 teaspoons of salt and blend. Slowly drizzle in the olive oil and continue mixing until emulsified.
Strain the mixture through a strainer, and discard the solids.
Transfer to a glass pitcher and chill until very cold (a few hours).
This can easily be made ahead of time. Keep chilled until the minute you're ready to serve.
Serve in a bowl, and garnish with some olive oil, maldon salt, and the optional garnish listed above. Serve cold!

Bring a large pot of water to a rolling boil.
Set aside a large bowl of cold water filled with ice next to it.
Once boiling, toss in the fresh peas and sliced snap peas.
Let them cook for 2-3 minutes and then ladle them into the bowl of ice water to blanch them.
Strain the ice water off once cool, and set in a medium sized bowl.
Add the 1/3 cup of olive oil.
Season with Maldon salt and fresh pepper. Mix together. Also great to make ahead of guests arriving, this can be served at room temperature. To plate: schmear the labneh (the entire pint, or less, depending on your plate size) onto the plate to about an inch thick.
In handfuls, pile the pea mixture on top of the labneh. Microplane the lemon zest over all. Salt and pepper.
Drizzle olive oil on it, getting into the nooks and crannies of the labneh.
Garnish with the most delicate mint and parsley leaves, and chopped chives.
Serve at room temperature.

Courtesy of Megan Hastings | @ADashOfMegnut | adashofmegnut.com

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