Minty Pea Salad

Minty Pea Salad

Minty Pea Salad

Ingredients
  • 1 lb. frozen peas $1.59
  • 1 fresh lemon $0.75
  • 1 small shallot, minced (about 2 Tbsp) $0.22
  • 2 Tbsp olive oil $0.32
  • ¼ tsp salt $0.01
  • Freshly cracked pepper $0.05
  • 3-4 sprigs fresh mint $1.00
 Instructions
  • Let the peas thaw in a colander to allow excess moisture to drain away. Rinsing briefly with cool water will expedite the thawing process.
  • While the peas are thawing, prepare the lemon and shallot vinaigrette. Zest the lemon using a zester or a small holed cheese grater. Be sure to scrape off just the yellow zest and none of the bitter white pith. Set the zest aside, then squeeze about 2 tablespoons of the juice into a separate bowl.
  • Peel the dry, papery skin from the shallot, then mince it finely. Add it to the bowl with the lemon juice, along with 2 Tbsp olive oil, ¼ tsp salt, and some freshly cracked pepper (5-10 cranks of a pepper mill). Whisk the ingredients together until combined, then set aside.
  • Rinse the mint to remove any dirt or debris. Pull the leaves from the stems and then slice into thin strips (or chop roughly).
  • Add the thawed peas to a large bowl along with the vinaigrette, mint, and a hefty pinch of the lemon zest. Stir to combine, then taste and add more zest if desired. Serve immediately, or refrigerate to allow the flavors to blend.

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