Serves 3
Directions
- 1Blanch the greens (spring greens, green beans, snow peas, sugar snap peas, and frozen peas) for 1 minute.
- 2Transfer the blanched greens to an ice bath.
- 3Strain the greens again after the ice bath.
- 4Make the dressing by frying the minced garlic, lemon zest, and capers in olive oil for 2-3 minutes.
- 5Turn off the heat.
- 6Add salt, pepper, and red wine vinegar to the dressing and mix.
- 7Pour the dressing over the greens.
- 8Add chopped parsley, chives, grated pecorino cheese, and the juice of one lemon to the salad.
- 9Toss the salad to combine all ingredients.
- 10Serve with more grated pecorino.
Ingredients
- 1 cup green beans, ends cut off & cut in half
- 1 cup snow peas, ends cut off & cut in half
- 1 cup sugar snap peas, ends peeled off
- 1 cup frozen peas
- 1 tbsp parsley, finely chopped
- 1 tbsp chives, finely chopped
- 0.5 cup pecorino, grated
- 1 Juice lemon
- 2 tbsp olive oil
- 6 garlic cloves, minced
- 1 Zest lemon
- 1 tbsp capers
- 1 tbsp red wine vinegar
- 1 tsp salt & pepper
- Pecorino, grated
Tips
- This salad is quick, green and truly delicious.
- This is the easiest win of the season.
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