Make this salad with freshly shelled garden peas, and with any of the colourful varieties of cauliflower that are gracing the markets at this time of year. Fresh parmesan is optional here, but we always like the addition of cheese to our grain salads, along with ample quantities of flavourful homemade dressings.
1/4 cup olive oil
1/4 cup white wine vinegar
1 tbsp Dijon mustard
1/2 tsp salt
1 tbsp sugar
Combine the chopped cauliflower with 4 cups of cold water in a saucepan. Bring the water to a slow boil and cook the cauliflower until just tender, about 4 minutes. When cooked, drain and rinse the cauliflower and set aside.
Combine all of the salad ingredients and dress to taste. Serve with or without grated fresh cheese, and plenty of extra fresh basil for garnish.