Peas and Ticklemore

Adapted by
September 2019
Yield: 1 serving
First of all, the most important thing about this dish, and what separates it from wow-ing or just being “nice,” is the quality and condition of the peas. They must be super fresh and therefore sweet and crunchy. The time from picking to plating affects the condition of the peas. As time passes, they tend to start becoming more flour-y and the sweetness is replaced by a mild bitterness. It’s also important that the ingredients are served chilled, but the cheese is at room temperature (so the flavour isn’t too muted). I think this makes it refreshing and perfect for what is hopefully a sunny day! If you’re making this salad in June or early July, you should definitely grab some wild pea flowers, if not, nasturtiums are great and add a pepper-y note to the salad (omit the ground pepper if you do this). It’s important not to overdress this salad. If all ingredients are right, it should be nicely balanced. When you plate, do so with care. It mustn’t get mulched together.


Lovage Dressing:
100 grams lovage
50 grams grapeseed oil
40 grams apple juice, reduced by half
20 grams cider vinegar
120 grams olive oil
Chrevil Salt:
4 sprigs chervil
Pea Salt:
200 grams sugar snap peas
12 mint leaves, coarsely chopped
Black pepper
To Assemble and Serve:
60 grams Ticklemore cheese, thinly sliced, room temperature
60 grams pea shoots
40 pea flowers
4 sprigs apple marigold
4 sprigs chervil, picked


For the Lovage Dressing

To a Vitamix blender, add lovage and oil; purée. Transfer to a saucepan over medium-low flame. Heat until mixture breaks. Pass through a cheesecloth-lined chinois into a bowl with remaining ingredients. Whisk until emulsified. 

For Chervil Salt

To a mortar and pestle, add chervil and salt. Grind until mixture is bright green and salt crystals and chervil leaves have broken down.

For the Pea Salad

In a bowl, combine peas, mint, and a small amount of Lovage Dressing. Season with pepper and Chervil Salt.

To Assemble and Serve

Onto a chilled serving dish, spread Pea Salad in a thin layer. Cover with Ticklemore. To the bowl with the remaining Pea Salad, add pea shoots and lightly dress with oils left in bowl. Place dressed pea shoots on top of Ticklemore. Garnish with flowers, marigold, and chervil.