When CHOW editors first tasted this dish at Claudine restaurant in San Francisco, we loved the combination of creamy custard served alongside a crisp salad dressed with a mustardy vinaigrette.... Read More
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If you want to impress your Easter dinner guests, we suggest that you make and serve this pea custard salad. Adapted from the pea custard salad at Claudine, a notable restauraunt in San Francisco, this is an elegant and spring-inspired first course. Fresh or frozen spring peas are boiled and then blended with heavy cream, eggs, whole milk, and Parmesan cheese. A tangy mustard dressing coats shaved asparagus, chives, and Italian parsley leaves. Once the custard is baked, flip it over beside the salad. It's quite a presentation of springtime colors and tastes.