Fresh English Pea Salad With Mint And Pecorino Recipes
FRESH ENGLISH PEA SALAD WITH MINT AND PECORINO
Make and share this Fresh English Pea Salad With Mint and Pecorino recipe from Food.com.
Provided by dicentra
Categories Vegetable
Time 20m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Bring 2 cups water to a boil in a medium saucepan. Add peas; cook 1 minute.
- Drain and plunge peas into ice water; drain.
- Combine peas, arugula, and mint in a large bowl.
- Add lemon juice, olive oil, salt, and pepper; toss well.
- Sprinkle with cheese. Serve immediately.
Nutrition Facts : Calories 35.4, Fat 1.9, SaturatedFat 0.3, Sodium 153, Carbohydrate 3.6, Fiber 1.4, Sugar 1.4, Protein 1.5
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!
Provided by SarahBeth
Categories < 60 Mins
Time 40m
Yield 1 appetizer, 4 serving(s)
Number Of Ingredients 7
Steps:
- 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.).
- 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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