The Washington PostDemocracy Dies in Darknessclock icon25 minsrecipe iconSaladStart CookingComment on this storyCommentBy Ellie Krieger
Freshly shucked peas are so tender there is no need to cook them at all. Here, raw sweet peas are simply tossed with fresh herbs, thinly sliced red onion, olive oil, lemon juice and zest, and shavings of sharp cheese for a memorably delicious and unique salad that’s ideal for a picnic or cookout.
You could sub any tender herb (basil and mint would be nice), or use parmesan or aged manchego instead of pecorino Romano. And while this salad was created to make the most of fresh peas, it need not be limited to the small window of time in the spring when they’re available — it works well with frozen, defrosted peas, too.
Make ahead: The salad can be assembled up to the point of adding cheese and refrigerated in an airtight container for up to 3 days. Let the salad come to room temperature before serving.
From cookbook author and registered dietitian nutritionist Ellie Krieger.
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Ingredients
Directions
Time Icon
Total: 25 mins, including time to shuck the peas
Step 1
Rinse the peas and pat them dry. Place them in a large bowl with the onion, parsley, dill, oil, lemon zest and juice, salt and pepper. Toss to combine and let sit so the flavors meld, about 15 minutes. When ready to serve, gently toss in the cheese to combine.
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Nutritional Facts
(heaping 1/2 cup)
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Calories
144
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Carbohydrates
12 g
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Cholesterol
5 mg
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Fat
9 g
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Fiber
4 g
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Protein
6 g
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Saturated Fat
2 g
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Sodium
220 mg
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Sugar
4 g
This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.
From cookbook author and registered dietitian nutritionist Ellie Krieger.
Tested by Olga Massov.
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Source link: https://www.washingtonpost.com/recipes/fresh-pea-salad-red-onion-pecorino-romano/