Pea Salad With Ham
|Hulled peas||1 Pound|
|Lean cooked ham||1⁄4 Pound|
|Mozzarella cheese||1⁄4 Pound|
|Wheat germ oil||3 Tablespoon|
|Red wine vinegar||4 Tablespoon|
|Salt||1 Pinch (Generous Pinch)|
|Freshly ground white pepper||1 Pinch (Generous Pinch)|
|Hard boiled eggs||4|
|Basil||1⁄2 Bunch (50 gm)|
Cook the peas 12 minutes in salted water to cover.
Dice the ham and the cheese.
Dip the tomatoes in boiling water, skin and quarter them, remove the stem ends and dice.
Drain the peas in a sieve, retaining some of the cooking water, and allow to cool.
In a bowl mix the oil, vinegar, liquid from the peas, salt and pepper.
Peel and dice the eggs and mix with the peas, ham, cheese, tomatoes and the salad dressing.
Cover and marinate at room temperature 1 hour.
Thoroughly rinse the basil and lettuce in cold water and shake dry.
Pluck the basil leaves and cut into strips.
Arrange the lettuce leaves on a platter and heap with salad.