Herb & Pea Salad with Asiago & Parmesan
PHOTO & RECIPE: Foxes Love Lemons
-
- Prep
- 20
-
- Total
- 20
-
- Serving
- 4
Ingredients
- 1 cup fresh English peas
- 2 tablespoons fresh lemon juice
- 1 tablespoon whole grain Dijon mustard
- Pinch of kosher salt and ground black pepper
- ¼ cup extra virgin olive oil
- 2 large radishes, thinly sliced
- 2 cups fresh flat-leaf parsley leaves and tender stems
- 1 cup fresh pea shoots (optional)
- ½ cup fresh basil leaves, torn
- ½ cup fresh mint leaves
- ¼ cup shaved Stella® Asiago Aged Cheese
- ¼ cup shaved Stella® Parmesan Cheese
Directions
- Heat small pot of water to boiling over high heat. Add peas; cook 1½ to 2 minutes or until peas are just tender. Drain and rinse peas with cold water.
- In large bowl, whisk together lemon juice, mustard and salt and pepper. While whisking, slowly drizzle in oil until all oil is incorporated.
- Add radishes, parsley, pea shoots (if using), basil and mint to bowl; toss until greens are coated in dressing.
- Divide herb mixture between 4 salad plates. Divide cheese and peas over salads and serve immediately.
