Crush peas:Using a potato or egg-masher (and hopefully not an annoying one like mine, withholes the exact size of peas!), muddler or meat pounder (be gentle!), lightly crush the peas. Aim for mixed textures, some left whole, most in halves and a few a little more broken up. Put ...
Put the pieces into a bowl and add the celery, the celery leaves and the mint leaves. Toss with the dressing, season and serve. In other words, dice everything up and throw it in a bowl. You can vary the amount of any of the ingredients to suit your taste. We added more celery ...
there are innumerable ways to tweak it. For example, I’m having a love affair with crumbly salty cheeses this summer in the feta family; tossing the tomatoes with some fine feta rubble before dressing and crouton-ing them would be amazing. Mint might be a fun change from basil, and if ...