Chopped Salad

Ingredients

• 10 oz pea-mond dressing frozen thawed (not )
• 0.5 teaspoon pepper black
• 0.5 teaspoon ground pepper 
• 3 tablespoons apple cider vinegar 
• 1 lb edamame frozen shelled thawed (not )
• 1 medium fennel bulb (sometimes labeled "anise")
• 2.8 cups ears corn fresh (from 4 ears)
• 2 tablespoons optional: dill fresh finely chopped
• 2 tablespoons juice of lemon fresh
• 1 tablespoon mustard coarse-grain
• 0.3 cup olive oil extra virgin extra-virgin
• 2 tablespoons salt 
• 0.5 cup spring onion finely chopped ( 4)
• 1 lb zucchini trimmed

Equipment

• bowl
• whisk
• pot
• sieve
• slotted spoon

Directions

1. Bring 3 quarts water to a boil in a 5- to 6-quart pot, then cook black-eyed peas, partially covered, until tender, about 20 minutes.
2. While peas are cooking, cut zucchini and fennel into 1/4-inch dice.
3. Whisk together scallions, dill, vinegar, lemon juice, mustard, pepper, cayenne, and 1 1/2 teaspoons salt in a large bowl.
4. Add oil in a slow stream, whisking until emulsified.
5. Add zucchini and fennel to dressing.
6. When peas are tender, transfer with a slotted spoon to a sieve set over a large bowl, reserving cooking water in pot, and cool peas slightly, then add to salad.
7. Return water to a boil and add remaining 1 1/2 tablespoons salt, then cook corn and edamame, uncovered, until tender, 6 to 7 minutes.
8. Transfer to sieve to cool slightly, then add to salad and stir to combine. Cool salad completely and serve chilled or at room temperature.