Fresh English Pea Salad With Mint And Pecorino Recipes

Steps:

• Sauté the spring onion in two tablespoons olive oil over medium-high heat. Add the shelled peas, a pinch of salt, and enough water to barely cover. Cook over high heat for 2 minutes, then add the torn mint leaves. Continue cooking until the peas are tender, a few more minutes. Check for seasoning, and add more salt if needed.

Steps:

• 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.

Steps:

• Bring 2 cups water to a boil in a medium saucepan. Add peas; cook 1 minute.
• Drain and plunge peas into ice water; drain.
• Combine peas, arugula, and mint in a large bowl.
• Add lemon juice, olive oil, salt, and pepper; toss well.
• Sprinkle with cheese. Serve immediately.

Steps:

• In a large bowl, whisk together lemon juice and mustard. Whisk in oil; season with salt and pepper. Add lettuce, peas, and mint; toss to coat.

Steps:

• Bring 2 cups water to a boil in a medium saucepan. Add peas; cook 1 minute. Drain and plunge peas into ice water; drain. Combine peas, arugula, and mint in a large bowl. Add lemon juice, olive oil, salt, and pepper; toss well. Sprinkle with cheese. Serve immediately. NUTRITION PER SERVING CALORIES 90(40% from fat); FAT 4g (sat 1.3g,mono 1.4g,poly 0.2g); PROTEIN 5.6g; CHOLESTEROL 6mg; CALCIUM 107mg; SODIUM 342mg; FIBER 3.3g; IRON 1.1mg; CARBOHYDRATE 9.1g