Spring Pea and Edamame Salad with Shaved Pecorino

This salad is one of my favorite spring dishes and always very popular.  It is a salad that holds up well, can easily be adapted for a crowd and really livens up a box lunch.  Its bright citrusy notes with fresh mint satisfy our spring cravings for fresh flavors.  It is great on its own or as a side.

There are many ways to modify the recipe.  I have made it with all edamame, red onions instead of scallions and feta cheese instead of pecorino.  The possibilities are endless.  Make it totally your own!

The nutitional punch this salad packs is impressive.  Edamame is one of of those star legumes:  good source of protein, high in fiber, rich in vitamins A and C and a good source of iron and calcium.  Just 1/2 cup provides the fiber of 4 slices of whole wheat bread and the iron of a 4 oz  chicken breast!(WebMD)  Fava beans are a great source of folate and manganese as well as fiber and iron.(healthyeating.sfgate.com)   This salad is not only tasty, it totally rocks on the nutritional front!

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SPRING EDAMAME AND PEA SALAD WITH SHAVED PECORINO

  • Servings: 6-8
  • Difficulty: easy
  • Print
 Adapted from Sara Foster

2 c shelled edamame, fresh or frozen

2 c green peas, fresh or frozen

2 c fava beans, fresh or frozen

4 green onions, sliced thinly

4 T chopped fresh mint

2 oz of shaved pecorino cheese

Dressing:  juice and zest of 2 small lemons; 6 T white vinegar; 1/2 c olive oil; sea salt and fresh ground pepper to taste

Cook edamame, fava beans and peas according to package directions in salted water.  You want to keep them al dente, not mushy.  Plunge them in ice water to stop the cooking. Place in a serving bowl and add the green onions and chopped mint.  Make the dressing by mixing the vinegar, lemon zest and lemon juice together.  Whisk in the oil slowly, emulsifying the dresssing.  Season with salt and pepper.  Toss with the edamame mixture.  Garnish with the cheese and serve.

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Girl Shelling Peas, 1881, Samuel Lukes Fildes Image courtesy of Tumblr

Girl Shelling Peas, 1881, Samuel Lukes Fildes
Image courtesy of http://www.tumblr.com

Sharing this salad with the fabulous bloggers at Fiesta Friday cohosted by Juliana@Foodie on Board and Hilda@Along the Grapevine.

23 thoughts on “Spring Pea and Edamame Salad with Shaved Pecorino

  1. Pecorino cheese makes everything better! I used to sneak some every once in a while when I was eating dairy free. Sheep’s milk isn’t quite so bad as cow’s milk for sensitive tummies. This dish is something I definitely need to try. Thanks for sharing!

      • I will make it. I am planning to plant a lot of beans and peas in the garden this year, so I hope to use my own harvest for it eventually. Our maple syrup is going extremely well – we sort of have the process down pat. Good thing too as I gather the producers have found it less than favourable because of the lateness of the run. Apparently it affects the quality, although ours is fine. We should have enough to get us through the year.

  2. A wonderful way to celebrate spring with this dish Johanne. Love all the ingredients, and that shaved Pecorino had me sold. The weather is definitely starting to get better isn’t it..:)

  3. Johanne I just love this salad and am making it this week for our Third Thursday Potluck Dinner! It is just the perfect thing to make and take! The painting is so wonderful as well and a great addition to your post I must say….it is just a little extra that can make a great blog post even better. Happy Spring.

    • Wow, I am so honored Teresa!!! It is such a great salad for a crowd and it will hold up beautifully on a buffet table. Let me know how everyone likes it. Thank you for your comments on the art. I tey to add either something from literature or art when I can. Happy Sunday! We finally have sunshine and warmer temps in PA.

      Sent from my iPad

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