Fresh English Pea Salad with Mint and Pecorino
★★☆☆☆
Ingredients
- 2 cups water (473 ml)
- 1 cup shelled fresh green peas (or frozen peas, thawed) (237 ml)
- 6 cups trimmed arugula (1420 ml)
- 1/4 cup chopped fresh mint (59.1 ml)
- 1 1/2 Tbsp fresh lemon juice (22.2 ml)
- 1 Tbsp extra-virgin olive oil (14.8 ml)
- 1/2 tsp salt (2.5 ml)
- 1/4 tsp freshly ground black pepper (1.2 ml)
- 1/2 cup shaved fresh Pecorino Romano cheese (118 ml)
Instructions
- Bring water to a boil in a saucepan. Add peas and cook for 1 minute. Drain and immediately plunge into ice water to cool quickly. Drain again. \n2. Combine peas, arugula, and mint in a large bowl. \n3. In a small bowl, whisk together lemon juice, olive oil, salt, and pepper. Pour dressing over salad and toss to combine. \n4. Sprinkle with Pecorino Romano cheese and serve immediately.
Wine Pairing: Light White (Sauvignon Blanc) — Sauvignon Blanc or a light, fruity Pinot Grigio.