Ina Garten Fresh Pea Salad With Mint & Manchego

Ina Garten fresh pea salad with mint & manchego swaps Parmesan for shaved Spanish cheese. She blanches green peas crisp-tender, then tosses them with raw snap peas, fresh mint, and lemon vinaigrette. This easy spring salad comes together in 20 minutes.

The trick is blanching the green peas just until crisp-tender, then shocking them in ice water. Skip that step and they go soft and dull, which kills the contrast with the crunchy raw snap peas.

Source: Modern Comfort Food (2020)

Ina Garten Fresh Pea Salad With Mint and Manchego

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Course: SaladCuisine: AmericanDifficulty: Easy

Servings

5

servings

Prep time

20

minutes

Cooking time

4

minutes

Calories

405

kcal

Blanched green peas, raw sugar snap peas, julienned mint, and big shavings of Manchego cheese tossed in a sharp lemon vinaigrette. Serve at room temperature or chilled.

Ingredients

• Kosher salt and freshly ground black pepper
  

• 2 cups freshly shelled green peas (2 pounds in the pod) (see note)
  

• 14 ounces sugar snap peas, strings removed, julienned lengthwise
  

• 2/3 cup julienned fresh mint leaves
  

• 6 tablespoons freshly squeezed lemon juice (2 to 3 lemons)
  

• 1/2 cup good olive oil
  

• 6 ounces Manchego cheese, shaved with a vegetable peeler

Directions

• Blanch the peas: Fill a medium saucepan with water, add 1 tablespoon 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, depending on their size, 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 the snap peas and mint.
• Dress and assemble: In a small glass measuring cup, whisk together the lemon juice, olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper. Pour enough lemon vinaigrette over the salad to lightly coat all the ingredients. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper and toss together. Add the cheese to the salad and toss lightly so as not to break it up. Sprinkle with pepper, taste for seasonings, and serve at room temperature or chilled.
• Note: If you buy peas that are already shelled, you will need 10 ounces.

Tools for this recipe

• Cuisinart MultiClad Pro 3-quart saucepan, Pyrex 3-piece glass mixing bowl set, OXO swivel vegetable peeler, Diamond Crystal kosher salt, 3 lb. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use frozen peas instead of fresh?

Yes. Use 10 ounces of frozen peas and reduce the blanching time to 1 to 2 minutes. They will not be quite as sweet as fresh spring peas, but the texture holds up well once you shock them in ice water.

How long does this salad keep in the fridge?

It keeps for up to 2 days in an airtight container. The mint will darken slightly and the peas soften, so it tastes best the day you make it.

Can I assemble this salad ahead of time?

You can blanch and shock the green peas, julienne the snap peas and mint, and whisk the vinaigrette up to a day ahead. Store everything separately in the fridge, then toss together and add the cheese right before serving.

What is the best way to shave the Manchego?

Use a sharp vegetable peeler and run it along the flat side of the cheese wedge. Cold cheese shaves more cleanly, so keep the block in the fridge until you are ready. You want wide, thin curls that sit on top of the salad.

Can I use dried mint instead of fresh?

No. Dried mint is dusty and bitter in a raw salad. Fresh mint gives a bright, aromatic lift that ties the lemon vinaigrette and peas together. If fresh mint is unavailable, substitute fresh basil.