Centrifuged Green Pea Butter Crostiniwith Arugula and Broken Vinaigrette


This seasonal palate pleaser brings together crispy baguette toasts, sweet peas, and sparkling lemon vinaigrette.


For the Centrifuged Green Pea Butter

2 lbs frozen high-quality sweet peas, defrosted
1 C vegetable stock if using Vitamix/blender

For the Sous Vide Broken Vinaigrette

4 fresh lemons
4 shallots, sliced
12 sprigs fresh basil
1 C white wine vinegar
1 C reserved centrifuged “pea water”
Extra-virgin olive oil to taste
Salt and freshly ground white pepper

For the Crostini

4 baguette slices, ¼ inch thick
Extra virgin olive oil
1 C baby arugula
2 oz shaved Pecorino-Romano cheese
Salt and freshly ground white pepper
Sprigs of baby basil or 2 Tbsp finely chopped basil, for garnish



  • Vitamix or blender
  • Sous vide circulator
  • Sous vide pouches
  • Strainer or fine mesh sieve
  • Vegetable peeler
  • Whisk


Prepping Time: 45 minutes / Cooking Time: 25 minutes (excludes sous vide cooking)


4 servings


For the Centrifuged Green Pea Butter:

  1. Fill the Vitamix or blender canister halfway with the peas and blend 2-4 times for a smooth puree. Add a little vegetable stock to start blending. You will need to do this in 2 or more batches if using a blender.
  2. Strain the solids from the liquids with a fine sieve, and reserve the pea water for later use. Season the solids with salt and pepper and place in a medium bowl.

For the Sous Vide Broken Vinaigrette:

  1. Lightly scrub the outside of the lemons and remove the zest with a vegetable peeler. Make sure little to no pith comes off; use a paring knife to remove any pith from the peeled zest.
  2. Juice the lemons and combine the juice with the lemon peel, shallot, basil, and vinegar in a sous vide pouch and cook for 2 hours at 136°F (57.8°C).
  3. Chill the pouch in an ice bath for 15 minutes. Strain the vinegar, reserving the liquid.
  4. In a bowl, add the reserved pea water and whisk in vinegar and olive oil to taste; store the remaining vinegar in a sealed container. Season the vinaigrette with salt and pepper to taste. You will have more vinaigrette than necessary for the recipe; store the extra in a sealed container.

For the Crostini:

  1. Rub the baguette slices with olive oil and toast until golden brown and crispy.  Spread the tops with centrifuged pea butter.
  2. In a small bowl, toss arugula and Pecorino-Romano with the vinaigrette; add salt and pepper to taste.
  3. Top the crostini with salad and garnish with fresh baby basil or finely chopped basil. Place crostini on a plate and drizzle with more vinaigrette to garnish.
Developed by Chef Bruno Bertin, Executive Chef at Cuisine Solutions, and team. Featured in Sous-Vide magazine Spring/Summer 2016.

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