Ingredients
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1
-
1
-
1/2
-
1/4
-
4
-
-
1/4
-
-
-
-
-
-
-
-
Directions
Fresh English Pea Salad, From The Kitchen restaurant in Boulder, CO in their appetizers section There is a note that says as sping turns to summer and the peas get sweeter to substitute feta cheese for the pecorino Yum yum! I love peas! This is an appetizer to be shared, although I think with some balsamic glazed chicken this would be an excellent dinner salad!, Fresh fresh lovely salad from the garden well almost all from the garden, just the lemon wasn’t I think if you didn’t happen to have a lemon, a bit of sherry vinegar would be great in this I like the combination of ingredients, it was just a bit too heavy on the lemon juice for me I scaled that back down by adding some more olive oil, and it all worked out well I also omitted the parmesan Thanks SarahBeth!
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Steps
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1
Done
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Remove Peas from Pods. Bring a Pot of Very Salty Water to Boil. Add Peas and Boil For About 1 Minute, Just Until Color Changes to a Consistent Bright Green. Remove and Cool in Ice Water or Under Running Cold Water. (the Cold Water Stops the Cooking and Keeps the Peas Bright Green.). |
|
2
Done
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Wash and Dry Mint and Arugula. in a Bowl, Combine Peas With Mint and Arugula. Add Juice of 1 Lemon, Olive Oil, and a Pinch of Salt and Pepper. Shave Half of the Pecorino Onto a Cutting Board and Reserve. Shave Remaining Pecorino, Chop, and Add to Salad; Toss. Taste and Adjust Seasoning With More Lemon Juice or Olive Oil as Desired. |
|
3
Done
|
3. Serve Immediately, Topped With Reserved Shaved Pecorino Cheese. |
