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