Israeli Salad with Heirloom Tomatoes, Peas, and Spinach-Herb Pesto

Several weeks ago my friend, Susan, whose blog, Create Amazing Meals, is pretty amazing itself, e-mailed me with a suggestion. “I think, Mary, that you would enjoy a blog called The Café Sucré Farine, written by a gal named Chris. It’s on my Blogroll. I really like her recipes.”

After checking out and liking Chris’ site also, I subscribed. That’s where I found this incredibly delicious and razzle-dazzle in appearance, salad. Oozing with nutritious ingredients, it’s everything one could want in an entrée salad (or, side salad, of course). Even better, it’s a make-ahead recipe. I love that.

Chris adapted this recipe from Food & Wine. As far as I’m concerned, she still owns it!!!  It’s good and filled with goodness. Enjoy.

Israeli Salad with Heirloom Tomatoes, Peas and Spinach-Herb Pesto

Serves 6 Luncheon Portions

Ingredients:

Spinach-Herb Pesto

6 cups fresh baby spinach, packed tightly

1 cup fresh herbs, packed tightly ( I suggest using 1/2 cup basil and then any other fresh, mild Herbes de Provence flavors:  rosemary, thyme, marjoram, or tarragon. Add a bit of mint, if you wish.

½ cup extra virgin olive oil, plus more for drizzling

1/2 cup pine nuts

4 garlic cloves, chopped

½ cup freshly grated Parmigiano-Reggiano cheese

lemon zest, from one lemon and 3 tablespoons of lemon juice

1 teaspoon sea salt

½ teaspoon freshly ground black pepper

water, as needed

Couscous with peas and tomatoes

2 cups Israeli couscous (12 ounces), (also called pearl pasta)

8 ounces tiny frozen peas (do not boil peas)

multi-colored heirloom tomatoes, 16-oz. container, cut in half ( If using larger tomatoes, cut six multi-colored heirlooms into 1/2-inch dice.)

sea salt and freshly ground black pepper, to taste

Directions:

1. Bring a large saucepan of salted water to a boil. Add the 6 cups of spinach and blanch for 10 seconds. Add the fresh herbs and immediately, with a slotted spoon, transfer the spinach-herb mixture to a colander. Rinse under cold water to stop the cooking, then drain.

2. Wait until salted water returns to a boil, then add the couscous and cook, stirring occasionally, until al dente, about 8-10 minutes. After draining the couscous, spread it out on a large baking sheet. Drizzle lightly with olive oil and toss to prevent clumping. Add the tiny peas and toss again. Let the couscous-pea mixture cool to room temperature.

3. In a small skillet, toast the pine nuts over moderate heat, tossing, until golden brown, about 2 minutes. Let cool.

4. Squeeze the excess water thoroughly from the spinach-herb mixture and coarsely chop it. Transfer to a food processor bowl. Add the pine nuts, garlic, cheese, lemon zest, lemon juice, sea salt, pepper and olive oil and process until mixture is fairly smooth. If too thick, add a bit of water to make a consistency that will blend into the couscous. Taste and season with more sea salt and pepper as needed.

5. Transfer the couscous and peas to a large serving bowl and stir in half of the pesto. Add more, if needed and to taste.  Gently fold in the tomatoes. Garnish with fresh herbs and serve at room temperature or refrigerate for an hour or two and serve cold.

Notes:

1. If you don’t have heirloom tomatoes, any type of summer tomato will do,  just be sure to use a ripe juicy tomato, not a hothouse grocery store variety.

2. Use any left over pesto for a pizza base or as a sandwich spread. Or, spread a little goat cheese on some crostini and add a dollop of this pesto. (Or, plop some on the top of the salad, as I did. I wanted you to see the consistency of the pesto.)

3.  Arugula could also be used as the main pesto ingredient as Food & Wine suggests. 

Thanks to The Café Sucré Farine for this wonderfully refreshing summer salad.