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Spring Pea Salad

James Baigrie
Serves 4 Hands-On Time: 15m Total Time: 15m

Ingredients

  • 1/2 cup fresh mint leaves, torn
  • 1 tablespoon capers, roughly chopped
  • 1 small shallot, thinly sliced
  • 1 teaspoon grated lemon zest
  • 1/4 cup extra-virgin olive oil
  • 1/8 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1 pound green peas, blanched (if fresh) or thawed (if frozen)
  • 1/2 cup (4 ounces) crumbled goat cheese

Directions

  1. In a medium bowl, combine the mint, capers, shallot, zest, oil, salt, and pepper. 
  2. Add the peas and goat cheese and toss gently. Serve at room temperature.
By Sara Quessenberry,  June 2006
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Quick Tip

Blanching vegetables locks in flavor, texture, and color, and you don't have to worry about undercooking or overcooking.

Nutritional Information

  • Per Serving
  • Calories 357Calories From Fat 63%
  • Fat  25g
  • Sat Fat  9g
  • Cholesterol  30mg
  • Sodium  228mg
  • Carbohydrate  19g
  • Fiber  6g
  • Sugar  7g
  • Protein  15g
What does this mean? See Nutrition 101.

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