Notes: This is a great salad in the early spring, when peas are still quite nutty. As it gets closer to summer and the peas become sweeter, substitute feta cheese for the pecorino.
Ingredients: 1 pound snow peas or sugar snap peas
1 clove garlic, crushed
4 ounces pecorino cheese, finely grated
Salt and pepper
1/4 cup good-quality olive oil
1/2 cup mint leaves
Juice of at least 1 lemon
6-8 slices good-quality rustic bread
Instructions:
1.Remove any
tough ends and stringy bits from peas, then chop peas into 1/2-inch strips.
Bring a pot of salty water to boil. Add peas to boiling water for about 1
minute, just until peas turn a consistent bright green. Drain and immediately
cool in ice water or under running cold water (this stops the cooking and keeps
the peas bright green).
2.In the
bottom of a salad bowl, combine crushed garlic, half of the pecorino, and a
small pinch of salt and pepper. Carefully add more cheese to taste (pecorino
can be salty). Stir in olive oil to make a dressing. Add chopped mint and
cooled peas; toss to coat evenly. Taste for seasoning and adjust with lemon
juice, salt, and pepper.
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