Spring Pea & Herb Salad with Asiago & Parmesan

I know, it’s only the first week in March. But I’m just over winter. I’m tired of my boots, I’m tired of my hat, and I’m tired of the melting ice water that drips off the roof onto my head every time I reach out to get the mail. OVER IT. I saw some great fresh English peas at the store the other day, and decided I was going throw Spring a “welcome home” party. In my kitchen and on this blog, at the very least. I’m going to be lightening things up around here with a series of Spring salads this month. Who’s with me?

I’ve been seeing a lot of great herb salads at restaurants lately, and wanted to try one at home. That’s right – it’s a salad composed of nothing more than a bunch of leafy herbs like parsley, basil and mint. I also used some pea shoots here, but those are optional. The herbs are tossed in a simple but delicious mustard and lemon vinaigrette, and then topped with those beautiful fresh peas, sliced radish for a bit of bite, and shaved Stella Asiago and Parmesan for a rich, nutty addition.

Looking to win some green of your own? Enter the Stella Cheeses “Bring on the Green(s)” giveaway! One lucky salad lover will win a $250 prize! Enter at StellaCheese.com or on the Stella Cheeses Facebook page. To enter, simply provide your e-mail address and Pinterest user name, and follow Stella Cheeses on Pinterest. Promotion period runs March 1 – 31, 2015. Also, be sure to follow Stella Cheese on Instagram and check out their #RecipeExchange #SpringSalads Pinterest board for more great salad ideas!

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Spring Pea & Herb Salad with Asiago & Parmesan

Yield: Serves 4 as a side dish

Prep Time: 20 minutes

Total Time: 20 minutes

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Ingredients

• 1 cup fresh English peas
• 2 tablespoons fresh lemon juice
• 1 tablespoon whole grain Dijon mustard
• Pinch of kosher salt and ground black pepper
• 1/4 cup extra virgin olive oil
• 2 large radishes, thinly sliced
• 2 cups fresh flat-leaf parsley leaves and tender stems
• 1 cup fresh pea shoots (optional)
• 1/2 cup fresh basil leaves, torn
• 1/2 cup fresh mint leaves
• 1/4 cup shaved Stella Asiago Aged Cheese
• 1/4 cup shaved Stella Parmesan Cheese

Instructions

1. Heat small pot of water to boiling over high heat. Add peas; cook 1½  to 2 minutes or until peas are just tender. Drain and rinse peas with cold water.
2. In large bowl, whisk together lemon juice, mustard and salt and pepper. While whisking, slowly drizzle in oil until all oil is incorporated.
3. Add radishes, parsley, pea shoots (if using), basil and mint to bowl; toss until greens are coated in dressing.
4. Divide herb mixture between 4 salad plates. Divide cheese and peas over salads and serve immediately.

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Disclosure: This post is part of a relationship I have with Saputo Specialty Cheese for recipe development. Posts like this help me pay for the costs associated with this blog (groceries…lots of groceries), and help support me as I pursue a career in recipe development and food photography. All opinions are 100% my own.