Ingredients
- 3 quarts water
- 1/2 teaspoon salt
- 1 pound fresh or frozen peas, approximately 3 cups
- 2 tablespoons red wine vinegar
- 1 tablespoon minced shallot
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 3 tablespoons olive oil
- 2 teaspoons chopped fresh mint leaves
- 2 teaspoons chopped fresh parsley leaves
- 4 ounces cheese (ricotta salata, fontina or Swiss), cut into 1/4-inch cubes
Directions
In a large covered saucepan over high heat, bring the water and 1/2 teaspoon of salt to a boil. Add the peas and cook 1 minute for frozen and 3 to 3 1/2 minutes for fresh. Remove from heat, drain in a colander and immediately plunge the peas into ice cold water to stop the cooking. Drain and set aside.
In a medium mixing bowl whisk together the red wine vinegar, shallot, salt and pepper. Slowly drizzle in the olive oil while continuing to whisk. Add the peas, mint, parsley and cheese and stir to combine. Cover and allow to sit in refrigerator for 15 to 20 minutes prior to serving.
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Read all 27 reviews
By nhh8_12881754
Waldorf, MD
on March 07, 2013
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Fast. Flavorful. Easy. It's just Good Eats.
By adelinem
San Francisco, CA
on July 04, 2011
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Great and easy summer salad! I saw the peas at the farmers market and they looked so good I bought them without thinking what I would use them for. But this was great! I didn't have fresh mint or parsley so I used some dried mint and bit of mint sauce. I also put in some cilantro and used shaved parmesan cheese. Fresh, light, and tasty!
By JenWeston
on March 21, 2011
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What a great, fresh tasting salad! I didn't have any mint, so I omitted that and I didn't miss it a bit. I used homemade ricotta cheese for the cheese, and it was tasty! This is a great salad for a hot, summer day! I will definitely make it again.
Read all 27 reviews