Ina Garten’s Fresh Pea Salad With Mint & Manchego is made with freshly shelled green peas, sugar snap peas, fresh mint leaves, lemon juice, olive oil, and Manchego cheese. This delicious Fresh Pea Salad recipe creates a light and refreshing side dish that takes about 20 minutes to prepare and can serve up to 6 people.
This Fresh Pea Salad With Mint & Manchego Recipe Is From Modern Comfort Food Cookbook by Ina Garten
Ingredients Needed:
- 2 cups / 300g freshly shelled green peas (from 2 pounds / 900g in the pod)
- 14 ounces / 400g sugar snap peas, strings removed, julienned lengthwise
- ⅔ cup / 30g fresh mint leaves, julienned
- 6 tablespoons / 90ml freshly squeezed lemon juice (2 to 3 lemons)
- ½ cup / 120ml good olive oil
- 6 ounces / 170g Manchego cheese, shaved with a vegetable peeler
- Kosher salt and freshly ground black pepper, to taste
How To Make Fresh Pea Salad With Mint & Manchego?
- Prepare peas: Fill a medium saucepan with water, add 1 tablespoon of salt, and bring to a boil. Fill a large bowl with ice water. Add the green peas to the boiling water and cook for 3 to 4 minutes until crisp-tender. Drain and immediately plunge the peas into the ice water to stop the cooking. Drain again and transfer to a serving bowl.
- Add snap peas and mint: Toss the sugar snap peas and julienned mint leaves with the cooked green peas in the serving bowl.
- Make the vinaigrette: In a small measuring cup, whisk together the lemon juice, olive oil, 1 teaspoon salt, and ½ teaspoon pepper until emulsified.
- Dress the salad: Pour enough of the vinaigrette over the salad to coat all the ingredients lightly. Sprinkle with an additional ½ teaspoon salt and ¼ teaspoon pepper, and toss gently.
- Add Manchego: Gently fold in the shaved Manchego cheese, being careful not to break it up too much.
- Serve: Taste for seasoning and serve the salad either chilled or at room temperature, depending on your preference.
Recipe Tips:
- Cook peas just right: Boil the peas for 3 to 4 minutes, no more, so they stay crisp. Put them in ice water right after to stop cooking.
- Use fresh mint only: Fresh mint gives the salad a bright taste, so don’t use dried mint.
- Shave the cheese thin: Use a vegetable peeler to make thin slices of Manchego. Thin cheese mixes better with everything.
- Check the seasoning: After mixing the salad, taste it and add more salt, pepper, or lemon juice if needed to get the flavor just right.
- Serve cold or at room temperature: The salad tastes best cold or at room temperature. Don’t serve it too warm because the peas might get soft.
How To Store Leftovers?
- Refrigerate: First, let the leftover Fresh Pea Salad cool to room temperature. Then, transfer it to an airtight container and refrigerate for up to 2 days.
Nutrition Facts
Serving Size: 1 serving (based on 6 servings)
- Calories: 220 kcal
- Total Fat: 19g
- Saturated Fat: 6g
- Cholesterol: 35mg
- Sodium: 330mg
- Potassium: 240mg
- Total Carbohydrate: 9g
- Dietary Fiber: 4g
- Sugars: 4g
- Protein: 8g
Try More Ina Garten Recipe:
Ina Garten Fresh Pea Salad With Mint & Manchego
Description
Ina Garten’s Fresh Pea Salad With Mint & Manchego is made with freshly shelled green peas, sugar snap peas, fresh mint leaves, lemon juice, olive oil, and Manchego cheese. This delicious Fresh Pea Salad recipe creates a light and refreshing side dish that takes about 20 minutes to prepare and can serve up to 6 people.
Ingredients
Instructions
- Prepare peas: Fill a medium saucepan with water, add 1 tablespoon of salt, and bring to a boil. Fill a large bowl with ice water. Add the green peas to the boiling water and cook for 3 to 4 minutes until crisp-tender. Drain and immediately plunge the peas into the ice water to stop the cooking. Drain again and transfer to a serving bowl.
- Add snap peas and mint: Toss the sugar snap peas and julienned mint leaves with the cooked green peas in the serving bowl.
- Make the vinaigrette: In a small measuring cup, whisk together the lemon juice, olive oil, 1 teaspoon salt, and ½ teaspoon pepper until emulsified.
- Dress the salad: Pour enough of the vinaigrette over the salad to coat all the ingredients lightly. Sprinkle with an additional ½ teaspoon salt and ¼ teaspoon pepper, and toss gently.
- Add Manchego: Gently fold in the shaved Manchego cheese, being careful not to break it up too much.
- Serve: Taste for seasoning and serve the salad either chilled or at room temperature, depending on your preference
Notes
- Cook peas just right: Boil the peas for 3 to 4 minutes, no more, so they stay crisp. Put them in ice water right after to stop cooking.
- Use fresh mint only: Fresh mint gives the salad a bright taste, so don’t use dried mint.
- Shave the cheese thin: Use a vegetable peeler to make thin slices of Manchego. Thin cheese mixes better with everything.
- Shave the cheese thin: Use a vegetable peeler to make thin slices of Manchego. Thin cheese mixes better with everything.
- Serve cold or at room temperature: The salad tastes best cold or at room temperature. Don’t serve it too warm because the peas might get soft.
Ina Garten Fresh Pea Salad With Mint & Manchego