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Fresh English Pea Salad with Mint and Pecorino

Yield 8 servings (serving size: about 1 cup salad and 1 tablespoon cheese)
This simple salad boasts plenty of early summer flavor. You can substitute crumbled feta cheese for the pecorino. If you can't find fresh peas, use frozen thawed petite green peas.

Ingredients

  • 2 cups water
  • 1 cup shelled green peas (about 1 pound unshelled)
  • 6 cups trimmed arugula
  • 1/4 cup chopped fresh mint
  • 1 1/2 tablespoons fresh lemon juice
  • 1 tablespoon extravirgin olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 cup (2 ounces) shaved fresh pecorino Romano cheese

Nutrition Information

  • calories 90
  • caloriesfromfat 40 %
  • fat 4 g
  • satfat 1.3 g
  • monofat 1.4 g
  • polyfat 0.2 g
  • protein 5.6 g
  • carbohydrate 9.1 g
  • fiber 3.3 g
  • cholesterol 6 mg
  • iron 1.1 mg
  • sodium 342 mg
  • calcium 107 mg

How to Make It

  1. Bring 2 cups water to a boil in a medium saucepan. Add peas; cook 1 minute. Drain and plunge peas into ice water; drain.

    Photo: Lee Harrelson
  2. Combine peas, arugula, and mint in a large bowl. Add lemon juice, olive oil, salt, and pepper; toss well. Sprinkle with cheese. Serve immediately.