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Ingredients
- Yellow Spilt Pea Puree with Orange Ginger Vinaigrette
- 2 cups yellow split peas
- 6 cups cold water
- 3 tablespoons best extra virgin olive oil
- 3 tablespoons freshly squeezed orange juice
- 3 teaspoons sherry vinegar
- 1 ½ teaspoons freshly grated ginger
- Generous ¼ teaspoon coarse sea salt
- Fresh chopped dill, to taste
- ½ white peach, thinly sliced
- Thinly sliced sourdough bread, toasted
View Full Recipe at Lunch in Paris
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