David’s Pea Salad
recipe by David Nimmo & photography by Talitha Schroeder
ingredients
1 quart sugar snap peas
strings removed & cut into ½” pieces
¼ cup sour cream
¼ cup buttermilk
¼ cup mayo
2-3 ounces herbs of choice
suggested herbs - tarragon, dill, mint, basil, spring onions, chives
Salt & pepper to taste
directions
Chop herbs roughly then puree with buttermilk with an immersion blender or blender. Mix in sour cream & mayo. Season to taste with salt & pepper. Toss peas in dressing. Eat immediately or refrigerate. Be sure to give it a final toss before serving!
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David’s French Lessons
Over the last four years, staff farmer David Wagoner has transformed the landscape of Holly Hill Inn. As his garden designs take shape outside, the result has been a burst of culinary inspiration inside. He recently returned to France after a long hiatus to meet up with his old friend Fred and bring home new lessons from the French way of gardening.
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