Pea Salad with Parmesan and Mint

By • November 4, 2013 • 2 Comments



Author Notes: In spring, I love stripped-down recipes for seasonal produce. This is a standby of mine--peas, cheese, mint, and a light lemon vinaigrette. Couldn't be simpler, and really refreshing and light.ieatthepeach

Serves 4 as a side dish

  • 3/4 pounds shelled fresh English peas
  • Water for blanching the peas
  • Salt to taste
  • 4-5 large fresh mint leaves, chopped or chiffonade
  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon freshly squeezed lemon juice
  • Freshly ground black pepper to taste
  • 1/2 cup shaved Parmesan cheese
  1. Bring a large saucepan of water to a boil. Lightly salt the water, then add peas, cover, and turn off the heat. Let the peas sit in the water for about 10 minutes, or until they're tender and no longer chalky in the middle. Drain and rinse with cold water, then spread on a paper towel-lined baking sheet to dry. Let cool completely.
  2. In a medium bowl, whisk together olive oil, lemon juice, salt, and pepper. Add peas and mint, and toss to coat. Let sit for 5 minutes, then toss in lightly shaved Parmesan and serve immediately.
Jump to Comments (2)

Comments (2) Questions (0)

Default-small
Default-small
Open-uri20130601-14429-kkgmfn

2 months ago Winifred Ryan

Tried this with snow peas because I didn't have English peas. (Strung, cut in 3/4 to 1 in. pieces on the bias, and blanched 45 seconds) Personally I think I'd make it with a lighter flavored oil than olive - e.g. grapeseed. While O.K. it wasn't my cup of tea, but my husband liked it.

Falafel_picture

2 months ago ieatthepeach

Thanks so much for the feedback!