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Spring Pea and Bean Salad with Shaved Pecorino Cheese

James Baigrie
Yield Makes 4 servings
Make this wonderful light salad with a mixture of almost any pea or shell bean, including favas, butter beans, or field peas. Prep: 10 minutes; Cook: 15 minutes.


  • 1 cup fresh or frozen edamame, shelled
  • 1 cup fresh or frozen green peas
  • 1 cup fresh or frozen lima beans
  • Zest and juice of 1 small lemon (about 1 teaspoon zest and 2 1/2 tablespoons juice)
  • 3 tablespoons white wine vinegar
  • 2 green onions, minced
  • 2 tablespoons chopped fresh mint, plus more for garnish
  • 1 tablespoon chopped fresh chives
  • 1/4 cup extra-virgin olive oil
  • Sea salt, to taste
  • Freshly ground pepper, to taste
  • 1 ounce pecorino cheese, shaved

How to Make It

  1. Cook edamame in boiling salted water about 2 minutes or until crisp-tender. Remove with a wire-mesh strainer, and plunge beans into ice water to stop the cooking process; drain and set aside. Return water to a boil; add peas, and cook about 4 minutes, repeating draining process. Repeat with lima beans, cooking about 5 minutes.

  2. Combine lemon zest and juice and next 4 ingredients in a small bowl. Slowly whisk in oil until well blended. Season with salt and pepper.

  3. Place peas and beans in a medium bowl, and toss with vinaigrette. Top with pecorino, and garnish, if desired.

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