1/1 Photo of 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!
My Private Note
Units: US | Metric
- 1Remove 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.).
- 2Wash 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.
- 33. Serve immediately, topped with reserved shaved pecorino cheese.
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Nutritional Facts for Fresh English Pea Salad
Serving Size: 1 (170 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 324.5
- Calories from Fat 194
- Total Fat 21.6 g
- Saturated Fat 6.8 g
- Cholesterol 29.5 mg
- Sodium 346.9 mg
- Total Carbohydrate 18.4 g
- Dietary Fiber 5.8 g
- Sugars 7.0 g
- Protein 15.2 g
The following items or measurements are not included: