Ingredients
Scale
- 3-4 cups Fresh Peas, shelled
- 1 medium Shallot, finely minced
- 1/4 cup Fresh Mint Leaves, roughly chopped, plus more for garnish
- 1/2 cup Feta Cheese, crumbled
- 1/4 cup Toasted Pine Nuts
- 1/4 cup Extra Virgin Olive Oil
- 2 tablespoons Fresh Lemon Juice
- 1 teaspoon Dijon Mustard
- 1 teaspoon Honey
- 1/2 teaspoon Salt, or to taste
- 1/4 teaspoon Black Pepper, freshly ground, or to taste
Instructions
- If using fresh peas in their pods, carefully shell them. You’ll want about 3-4 cups of shelled peas. Bring a medium pot of salted water to a rolling boil. While the water heats, prepare an ice bath by filling a large bowl with ice and cold water. Once the water is boiling, add the shelled peas and cook for just 1-2 minutes. Immediately drain the peas and plunge them into the ice bath to stop the cooking process and preserve their vibrant color and crisp texture. Let them cool completely for about 5 minutes, then drain thoroughly, patting them dry with a clean kitchen towel or paper towels.
- Finely mince your shallot. Roughly chop a generous handful of fresh mint leaves. Crumble your feta cheese into small pieces. To toast pine nuts, place them in a dry skillet over medium-low heat and cook, stirring frequently, until lightly golden and fragrant, about 3-5 minutes. Watch them closely as they can burn quickly! Allow them to cool before adding them to the salad.
- In a small bowl, whisk together the extra virgin olive oil, fresh lemon juice, Dijon mustard, and honey until emulsified and smooth. Stir in a generous amount of freshly chopped mint, and season the dressing generously with salt and freshly ground black pepper. Taste and adjust seasonings as needed.
- In a large serving bowl, combine the cooled, blanched peas, minced shallot, crumbled feta, and toasted pine nuts. Pour the prepared lemon-herb vinaigrette over the salad ingredients. Toss gently to combine everything, ensuring all the peas and other components are lightly coated with the dressing. Give it one final taste test and adjust any seasoning if necessary. For best results and to allow the flavors to meld, cover the bowl and refrigerate the salad for at least 30 minutes before serving.
- Once your Spring Pea Salad with Mint has had a chance to chill, give it one last gentle toss. Transfer the salad to your serving bowl or platter. For an extra touch of elegance and freshness, garnish the top with a few whole fresh mint leaves and a scattering of additional crumbled feta or toasted pine nuts. A final, delicate drizzle of high-quality extra virgin olive oil right before serving can also enhance its visual appeal and add a lovely sheen.
Notes
Get ready to brighten your plate and your palate with this sensational Spring Pea Salad with Mint! This vibrant, refreshing salad is a celebration of fresh, seasonal ingredients, bursting with the sweet, delicate flavor of peas, the bright zest of lemon, and the invigorating coolness of fresh mint.
- Prep Time: 15 minutes
- Cook Time: 2 minutes
- Category: Side Dish, Salad
- Cuisine: American