Description
Ina Garten’s fresh pea salad celebrates spring’s bounty with crisp English peas, fragrant mint, and nutty manchego cheese. Delicate yet bold flavors dance together, creating a light and refreshing side dish perfect for summer gatherings.
Ingredients
Scale
Main Vegetables:
- 2 cups / 300g freshly shelled green peas (from 2 pounds / 900g in the pod)
- 14 ounces / 400g sugar snap peas, strings removed, julienned lengthwise
Herbs and Citrus:
- ⅔ cup / 30g fresh mint leaves, julienned
- 6 tablespoons / 90ml freshly squeezed lemon juice (2 to 3 lemons)
Dressing and Seasonings:
- ½ cup / 120ml good olive oil
- 6 ounces / 170g Manchego cheese, shaved with a vegetable peeler
- Kosher salt and freshly ground black pepper, to taste
Instructions
- Prepare a medium saucepan with water, adding of salt, and bring to a rolling boil. Simultaneously, create an ice bath in a large bowl to halt the cooking process.
- Submerge green peas into the boiling water, cooking for 3 to 4 minutes until they reach a crisp-tender texture. Quickly drain and transfer peas into the ice water to prevent further cooking.
- Once cooled, thoroughly drain the green peas and transfer them to a spacious serving bowl, ensuring minimal moisture remains.
- Incorporate sugar snap peas and delicately sliced mint leaves into the green peas, gently mixing to distribute ingredients evenly.
- Create a vibrant vinaigrette by whisking together fresh lemon juice, extra virgin olive oil, salt, and ½ teaspoon (2.5 milliliters) ground black pepper in a small measuring cup until the mixture becomes smooth and emulsified.
- Drizzle the vinaigrette over the vegetable mixture, using just enough to lightly coat all ingredients without overwhelming them.
- Sprinkle an additional ½ teaspoon (2.5 milliliters) salt and ¼ teaspoon (1.25 milliliters) ground black pepper, then tenderly toss the salad to ensure even seasoning.
- Delicately fold in shaved Manchego cheese, taking care to maintain its elegant, thin structure during incorporation.
- Perform a final taste test, adjusting seasonings if necessary, and serve the salad chilled or at ambient temperature according to personal preference.
Notes
- Chill peas quickly to lock in their vibrant green color and crisp texture by immediately transferring them to an ice bath after boiling.
- Select only fresh mint leaves to elevate the salad’s aromatic profile and ensure a bright, clean flavor.
- Create delicate Manchego cheese ribbons using a vegetable peeler, allowing the cheese to disperse evenly throughout the salad.
- Maintain the perfect temperature by serving the salad chilled or at room temperature to preserve the peas’ ideal texture and overall taste.
- Opt for high-quality, fresh ingredients to transform this simple salad into a memorable and delightful culinary experience.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 serving (based on 6 servings)
- Calories: 220 kcal
- Sugar: 4g
- Sodium: 330mg
- Fat: 19g
- Saturated Fat: 6g
- Carbohydrates: 9g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 35mg