Whole cooked yellow peas, mixed with a condiment made from 10% yellow pea puree.
Professional recipe — This recipe is the result of a gastronomy research project. Quantities are given to the gram, and the preparation is based on a Thermomix®.
Ingredients
Pea preparation
- Yellow peas: 150 g
- Water: 750 g (soaking) + 975 g (cooking)
- Salt: 3.25 g
Condiment preparation
- 10% yellow pea puree: 325 g
- Apple cider vinegar: 8 g
- Cold-pressed canola oil: 15 g
- Salt: 2 g
Preparation
Pea preparation
- Soak the yellow peas for 8 hours in 750 g of water.
- Bring 975 g of water to a boil, add the peas, and let simmer for 40 minutes.
- Cool the peas completely in their cooking water (about 2 hours).
Condiment preparation
- Place all ingredients in the Thermomix®.
- Mix for 10 seconds at speed 3.5, then scrape down the bowl.
- Repeat step 5.
Salad assembly
- Drain the cooled cooked peas. Optional: remove the skins from the yellow peas.
- Mix the peas with the condiment.
- Season to taste.
Yield
650 g
Equipment
Thermomix®
Note: Consume the yellow pea salad immediately after assembly.
⏱ Soaking: 8 h · Preparation: 10 min · Cooking: 40 min · Resting: 2 h
Research project: Collaborative innovation in the restaurant industry; toward an attractive, differentiated, and profitable local food product offering (2022-2025). This project was funded by NSERC - PRAT.
Researchers: Véronique Perreault, Marie-Claire Louillet, Alain Girard, Sylvie L. Turgeon, Laure Saulais, Riadh Ladhari
Research Professional: Jade Lévesque
In collaboration with: Guillaume Morin
Partners: Ferme TournevenT, Restaurant de l'ITHQ
