Grilled Romaine and peapod salad

The back story. We have decided to grow peas this year. And much to our surprise, they have started producing. Not a lot yet, but the young, tender freshly picked peas were just demanding to be eaten. So, what to do? Peas and mint are classic. Radishes provide a spicy bite, red peppers some extra sweetness, Romaine as a base and avocado/steamed eggs for richness. It all came together remarkably easily. Grilling the romaine really helped. Technically it wasn't grilled, but griddled on the ridged side of the cast iron griddle.

Ingredients

1 Dozen whole young pea pods (if fresh, then no need to blanch, but blanch in hot salty water for 15 seconds if store bought)

1/3 Shallot minced very finely (yes it really is that little)

6 Radishes sliced thinly. 

A bunch of mint (probably around 20 leaves) chopped small.

1 Diced red pepper (1/4 " dice)

1 t white sugar

4 T cider vinegar

1/2 t habanero vodka (or any other hot sauce to taste)

10 T neutral oil

2 T Finishing oil (I used a high quality extra virgin olive oil

1 Avocado cut into 1/2"  pieces

1 Romaine lettuce heart split in 2 pieces lengthwise and lightly oiled and seasoned with salt/pepper on the cut side.

2 eggs steamed like this (for 6:45 instead of 6:30 to get the yolks a little firmer) and peeled like this

Pepper to taste

Coarse sea salt to finish and provide crunch

Method

Make a vinaigrette combining the mint leaves, vinegar, sugar, both oils, hot sauce, and shallot. Leave to steep for a few minutes while you prepare the rest of the vegetation.

Add the red pepper, radishes and pea podsto the vinaigrette and mix thoroughly.

Cook and cool the eggs.

Heat the griddle until it is "rocking hot". A drop of water on it will sizzle like fury. Place the romaine cut side down on the griddle surface and cook for a couple of minutes. You want a nice char on the cut surface. It will hiss and steam a bit. Turning on the vent hood would have been a great idea if I had thought of it soon enough.

Peel and dice the avocados. Slice the eggs in half.

Assemble the salad, pouring the veg laced vinaigrette onto the hot romaine hearts. Add the avocado and egg halves. A couple of grinds of pepper and a few coarse salt crystals finished it off.

Serve with a crisp, cold white wine. We served a Spier 2014 Sauvignon Blanc.