|
Fresh or frozen peas – no canned peas.
3 cups or 1 pound of green peas.
Add to 3 quarts of salted boiling water.
Fresh peas will take 3 minutes to cook; frozen peas will take one minute.
Take the peas off the heat and drain in a colander.
Have a very large bowl of ice water standing by.
Once you have drained the peas, take the colander and place it in the bowl of ice water.
Once the peas have thoroughly cooled remove from ice water and allow to drain.
Meanwhile in another bowl whisk together:
2 Tbs. red wine vinegar
1 tsp. kosher salt
1 Tbs. minced shallot
½ tsp of freshly ground black pepper
Whisk to combine.
When it comes together drizzle in 3 Tbs. of olive oil.
Once your dressing is thoroughly mixed add the following:
2 tsp. fresh chopped mint.
2 tsp. fresh chopped parsley
4 ounces ricotta salata, fontina or swiss cheese – cut into cubes
Then add the drained, chilled peas. Carefully folding them in.
Cover with saran wrap and chill in the fridge for 20 minutes.
|