Spring Pea and Bean Salad with Shaved Pecorino Cheese

Spring Pea and Bean Salad with Shaved Pecorino Cheese
Photo by James Baigrie

Ingredients

  • 1 cup fresh or frozen edamame, shelled
  • Freshly ground pepper, to taste
  • 2 green onions, minced
  • 2 tablespoons chopped fresh mint, plus more for garnish
  • Zest and juice of 1 small lemon (about 1 teaspoon zest and 2 ½ tablespoons juice)
  • 3 tablespoons white wine vinegar
  • 1 cup fresh or frozen lima beans
  • + 5 more ingredients
    • 1 cup fresh or frozen green peas
    • 1 tablespoon chopped fresh chives
    • 1 ounce pecorino cheese, shaved
    • Sea salt, to taste
    • ¼ cup extra-virgin olive oil

1. Cook edamame in boiling salted water about 2 minutes or until crisp-tender. Remove with a wire-mesh strainer, and plunge beans into ice water to stop the cooking process; drain and set aside. Return water to a boil; add peas, and cook about 4 minutes, repeating draining process. Repeat with li...

View full recipe at My Recipes

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