Notes: This is a great salad in the early spring, when the peas are still quite nutty. As it gets closer to summer and the peas are a lot sweeter, substitute feta cheese for the pecorino.
Ingredients: 1 pound fresh English peas (usually still in the pod)
1 bunch fresh mint
1/2 bunch arugula
Juice of at least 1 lemon
4 tablespoons olive oil
Salt and pepper
1/4 pound pecorino cheese
Instructions:
1.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.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.Serve immediately, topped with
reserved shaved pecorino cheese.
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