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Green Pea Salad with Lucie Passédat sauce


  • 2 lb shelled fresh green peas or frozen (unthawed)
  • 2 bunches fresh cilantro
  • 5 tbsp. O&CO. Mantinea & Avia olive oil
  • 1 jar O&CO. Lucie Passédat sauce with Tomato and Coriander
  • 3.5 oz. Parmesan (optional)


  1. Rinse, dry and coarsely chop the cilantro. Cut the Parmesan into ¼-inch cubes.  Heat the oil in a skillet. When the oil is hot, add the fresh or frozen peas and cook, stirring, for 10 minutes.
  2. Remove from heat and stir in the Lucie Passédat sauce.  Set aside to cool. Add the cilantro and parmesan (optional).
  3. Serve as a side salad  or lukewarm as a vegetable side to roasted poultry.