Recipe Cards - Sunday Lunch

Recipe cards for our Sunday lunch!  A yummy lemon-tarragon chicken with a side of 'tobinembour'!

Bon Dimanche!

~ Easter ~ Pea Salad

This is our second Easter in France and my second Easter cooking for family as well.  Last Easter Petite-Fille was less than 3 months old.... and it was a lunch for us four (moi, les garcons, French Guy) plus French Guy's parents and his sister; a simple affair -- ham, gratin-pomme de terre..... macarons from a local patisserie.  So I thought we should have everyone here for lunch again, especially since this Easter my parents are here for the Spring Break vacation.  

So that's how it began.  

"Let's invite your parents to come over for Easter...." I said to French Guy....and then we thought let's also invite 'Belle-Niece' and her husband, and then French guy's sister, and then her youngest daughter, and then her middle daughter, and her middle daughter's boy-friend, and then we found out that French Guy's oldest sister and her husband we going to be up here from Macon ( Southern Burgundy, Northern Beaujolais area) and their youngest daughter would be with them ..... 

... well I think you get the idea.  Easter lunch for six plus three became lunch for SEVENTEEN.... plus.  

So naturally the menu grew as well.  Five courses; starting with Spring pea salad and smoked salmon, followed by lamb, pork roast, puree de pomme de terre with herbs, flagolet,  a cheese platter and salad, almond coconut cakes, strawberries and mousse au chocolat, and coffee....... and of course a large quantity of Easter candy before, during and after.

~ Spring Pea Salad ~

1 large bag frozen peas
10 strips of bacon
Red wine vingar
Red onion
Fresh dill
Salt & Pepper

In a large pot, blanch the peas for one minute, drain and rinse with cold water.  Cook bacon until 
crispy and chop into small bits.  In a salad bowl, combine 1/2 cup mayo with 1 tbs. fresh dill and 2 tbs. chives and about 1/3 cup finely diced red onion. Add a dash (about 2 tsp. maximum) red wine vinegar and whisk until blended.  Toss peas in dressing and refrigerate for about 30 minutes.  

I served the pea salad in endive leaves.  You can also fill small lettuce cups or even just toss with mixed greens.  It's a super-easy salad that has fresh green spring flavor!

Perfect for Easter! 

Hope you had a lovely one, too!