Recipe,, Fresh English Pea Salad, Hugo Matheson, Chef, The Kitchen, Boulder, CO
RECIPE - FRESH ENGLISH PEA SALAD
WHAT
Fresh English pea salad recipe from Hugo Matheson chef / owner of The Kitchen in Boulder, CO.
WHY
A great salad in the early spring, when the peas are still quite nutty. As it gets closer to summer and the peas are a lot sweeter, substitute feta cheese for the pecorino.
April 1, 2010
Recipe from chef Hugo Matheson of The Kitchen
Fresh English Pea Salad
Recipe Courtesy of Hugo Matheson of The Kitchen restaurant, Boulder, CO
This is a great salad in the early spring, when the peas are still quite nutty. As it gets closer to summer and the peas are a lot sweeter, substitute feta cheese for the pecorino.
Yield
4 - 6 servings
Ingredients
- 1 pound fresh English peas (usually still in the pod)
- 1 bunch fresh mint
- 1/2 bunch arugula
- Juice of at least 1 lemon
- 4 tablespoons olive oil
- Salt and pepper
- 1/4 pound pecorino cheese
Directions
1) Remove peas from pods. Bring a pot of very salty water to boil. Add peas and boil for about 1 minute, just until color changes to a consistent bright green. Remove and cool in ice water or under running cold water. (The cold water stops the cooking and keeps the peas bright green.)
2) Wash and dry mint and arugula. In a bowl, combine peas with mint and arugula. Add juice of 1 lemon, olive oil, and a pinch of salt and pepper. Shave half of the pecorino onto a cutting board and reserve. Shave remaining pecorino, chop, and add to salad; toss. Taste and adjust seasoning with more lemon juice or olive oil as desired.
3) Serve immediately, topped with reserved shaved pecorino cheese.
