Cook along with Alex as she uses three types of peas in her fresh salad with mustard dressing!#AlexGuarnaschelli #FoodNetwork #PeaSaladGet the recipe https://foodtv.com/43AmBr7Subscribe to Food Network http://foodtv.com/YouTubeWelcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!Pea Salad with Basil and Pea ShootsRECIPE COURTESY OF ALEX GUARNASCHELLILevel: EasyTotal: 50 minPrep: 40 minCook: 10 minYield: 6 to 8 servingsIngredients3 tablespoons Dijon mustard2 tablespoons red wine vinegar1/4 teaspoon lmeon zestJuice from 1 large lemon1 teaspoon capers plus 1 teaspoon caper brineKosher salt and freshly cracked black pepper1/3 to 1/2 cup extra-virgin olive oilIce cubes, as neededWater, as needed12 ounces snow peas, ends trimmed12 ounces sugar snap peas, ends trimmed1 1/2 cups frozen peas, defrosted1 cup pea shoots or tendrils1/2 cup basil leaves, torn into piecesDirectionsMake the vinaigrette: In a medium bowl, whisk together the Dijon mustard, red wine vinegar, lemon zest and juice. Add the capers, caper brine and a pinch of salt and pepper, to taste. Slowly whisk in the olive oil. Taste and reseason, only if needed. Set aside.Prepare an ice bath. Fill a large bowl halfway with ice cubes and add some cold water. Put a colander squarely inside the ice bath. The colander will keep you from having to pick the peas out from amongst the ice cubes in the ice bath. Blanch the peas: Bring a medium pot of water to a boil over medium heat. Add salt until the water tastes like seawater. Add the snow peas and cook until crisp-tender, about 1 minute. Remove the peas from the water with a strainer and transfer them to the colander inside the ice bath. Bring the water back up to a boil. Add the sugar snap peas and cook until crisp-tender, about 1 minute. Use the strainer to remove the peas and plunge them into the colander inside the ice bath. Allow them to sit in the ice water to assure they have cooled thoroughly. Discard the blanching water.Finish: Remove the peas from the ice bath and spread them out onto the kitchen towel over flat surface. Use another kitchen towel to gently pat them dry. Transfer the towel to a plate and put the peas into the refrigerator to chill until you are ready to serve.Assemble: Toss the sugar snap peas, snow peas and defrosted peas with a sprinkle of sugar, the vinaigrette and some salt and pepper. Mix in the pea shoots and basil leaves and pea shoots. Drizzle with olive oil and taste for seasoning. Transfer the salad to a platter and serve immediately.Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. WEBSITE: https://www.foodnetwork.com FULL EPISODES: https://watch.foodnetwork.com FACEBOOK: https://www.facebook.com/FoodNetwork INSTAGRAM: https://www.instagram.com/FoodNetwork TWITTER: https://twitter.com/FoodNetworkAlex Guarnaschelli's Pea Salad with Basil and Pea Shoots | Food Networkhttps://www.youtube.com/watch?v=O0h68TtF39c