Spring Pea Salad

I made this recipe yesterday and it was really tasty. Lots of fresh springtime flavors (I guess that's why they named it Spring Pea Salad).

If you're out of capers (like I was), you can sub an equal amount of green olives finely chopped, although I do prefer the capers. And Chris, I know Tim doesn't like mint too much, so maybe sub fresh Italian Parsley? Just an idea....



Spring Pea Salad


1/2 cup fresh mint leaves, torn
1 tablespoon capers, roughly chopped
1 small shallot, thinly sliced
1 teaspoon grated lemon zest
1/4 cup extra-virgin olive oil
1/8 teaspoon kosher salt
1/4 teaspoon black pepper
1 pound green peas, blanched (if fresh) or thawed (if frozen)
1/2 cup (4 ounces) crumbled goat cheese

In a medium bowl, combine the mint, capers, shallot, zest, oil, salt, and pepper. Add the peas and goat cheese and toss gently. Serve at room temperature.

Yield: Makes 4 servings

CALORIES 357 (63% from fat); FAT 25g (sat 9g); SUGAR 7g; PROTEIN 15g; CHOLESTEROL 30mg; SODIUM 228mg; FIBER 6g; CARBOHYDRATE 19g

Real Simple, JUNE 2006