Total Time
40mins
Prep 30 mins
Cook 10 mins

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!

Ingredients Nutrition

Directions

  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. 3. Serve immediately, topped with reserved shaved pecorino cheese.
Most Helpful

4 5

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!

5 5

this is going down as our all time favorite salad!! IT'S FANTASTIC!! Made for Veggie Swap 6/10.