I have a few salad recipes in my repertoire that I really love and I'm rather cautious when it comes to the prospect of adding another one. This salad is so delicious and easy I can see myself making it many times in the future. The fresh peas pair really well with the peppery arugula, hint of mint and creamy cheese. The recipe was chosen for our June cooking club "quick summer recipe" theme and was published in Cooking Light. I was fortunate enough to find fresh shelled peas at our farmer's market (their local season is ending but Whole Foods may carry them throughout the year). You can find the precise recipe through the link and here is how I prepared it: Boiled about 2 cups of peas for about 2 minutes (I also added some green beans from our garden)
drained, blanched, cut the beans
tossed with 1/4 cup chopped fresh mint and about 4 cups arugula
juice from 1 lemon
some olive oil, salt, pepper
shredded pecorino romano cheese
As the recipe indicates, you could really substitute any cheese you are fond of. I'd recommend not making this salad significantly ahead of time as the arugula will wilt.
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