Spring Pea, Asparagus, and Pecorino Salad | Dorothy Lane Market
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    Spring Pea, Asparagus, and Pecorino Salad

    PREP TIME 5 mins
    COOK TIME -
    SERVINGS 4
    Chef Carrie Walters
    • POSTED Jul 28th, 2021
    • BY Chef Carrie Walters

    INGREDIENTS

    • 2 cups peas, thawed if frozen
    • 2 cups edamame beans, thawed if frozen
    • 5 thick stalks fresh asparagus
    • 6 oz Pecorino Romano cheese
    • 1½ cups fresh herb mix *see ingredient for suggestions
    • ½ tsp fleur de sel or other fine finishing salt
    • ¼ cup Vera Jane's Extra-Virgin Olive Oil

    INSTRUCTIONS

    1
    Mix the peas and edamame together in a bowl.
    2
    Trim asparagus of its tough, woody ends and shave paper-thin using a mandoline or vegetable peeler.
    3
    Roughly chunk up the Pecorino Romano into small pieces and add herb mix.
    4
    Sprinkle with salt, black pepper, and olive oil and gently toss everything together. Eat immediately.
    5
    *For fresh herb mixture, combine 3 or more from the following: mint, parsley, pea shoots,tarragon, chives.

    IN THIS RECIPE

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    Spring Pea, Asparagus, and Pecorino Salad

    PREP TIME 5 mins
    COOK TIME -
    SERVINGS 4

    INGREDIENTS

    • 2 cups peas, thawed if frozen
    • 2 cups edamame beans, thawed if frozen
    • 5 thick stalks fresh asparagus
    • 6 oz Pecorino Romano cheese
    • 1½ cups fresh herb mix *see ingredient for suggestions
    • ½ tsp fleur de sel or other fine finishing salt
    • ¼ cup Vera Jane's Extra-Virgin Olive Oil

    INSTRUCTIONS

    1
    Mix the peas and edamame together in a bowl.
    2
    Trim asparagus of its tough, woody ends and shave paper-thin using a mandoline or vegetable peeler.
    3
    Roughly chunk up the Pecorino Romano into small pieces and add herb mix.
    4
    Sprinkle with salt, black pepper, and olive oil and gently toss everything together. Eat immediately.
    5
    *For fresh herb mixture, combine 3 or more from the following: mint, parsley, pea shoots,tarragon, chives.

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