Ina Garten Fresh Pea Salad With Mint & Manchego

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. More recipe

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?

1. 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.
2. Add snap peas and mint: Toss the sugar snap peas and julienned mint leaves with the cooked green peas in the serving bowl.
3. Make the vinaigrette: In a small measuring cup, whisk together the lemon juice, olive oil, 1 teaspoon salt, and ½ teaspoon pepper until emulsified.
4. 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.
5. Add Manchego: Gently fold in the shaved Manchego cheese, being careful not to break it up too much.
6. 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

• 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

Instructions

1. 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.
2. Add snap peas and mint: Toss the sugar snap peas and julienned mint leaves with the cooked green peas in the serving bowl.
3. Make the vinaigrette: In a small measuring cup, whisk together the lemon juice, olive oil, 1 teaspoon salt, and ½ teaspoon pepper until emulsified.
4. 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.
5. Add Manchego: Gently fold in the shaved Manchego cheese, being careful not to break it up too much.
6. 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 s
• Ina Garten Fresh Pea Salad With Mint & Manchego