Pea and Bean Salad With Shaved Pecorino Cheese |
|
 |
Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
|
We both loved this. Very light, fresh tasting, good-for-you salad and the flavor improves the next day. I love edamame beans (aka soybeans), they are widely available frozen if not fresh. This makes a great side dish for dinner, and eat the leftovers at work for lunch. Add a bit more cheese if you can afford the calories. This is a Sara Foster recipe, from the April issue of Cottage Living. Ingredients:
1 cup fresh edamame or 1 cup frozen edamame |
1 cup fresh lima beans or 1 cup frozen lima beans |
1 cup fresh green peas or 1 cup frozen green pea |
1 small lemon, juice and zest of (1 teaspoon zest, 2 1/2 tablespoons juice) |
3 tablespoons white wine vinegar |
2 green onions, minced |
2 tablespoons fresh mint, chopped plus more for garnish |
1 tablespoon fresh chives, chopped |
1 tablespoon extra virgin olive oil |
sea salt, to taste |
pepper, to taste |
1 ounce pecorino cheese, shaved |
Directions:
1. Cook edamame in boiling salted water about 2 minutes or until crisp-tender. Remove with slotted spoon, plunge in cold water and drain. Add peas to the boiling water and cook about 4 minutes, repeating draining process. Repeat with lima beans, cooking about 5 minutes.
2. Combine lemon zest, juice and next 4 ingredients in a small bowl. Slowly whisk in the olive oil until well blended. Season with salt and pepper.
3. Place peas and beans in a medium bowl and toss with vinaigrette. Top with pecorino and additional mint if desired.
|
|