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

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

Dorothy Lane Market
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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