Mint and a fresh lemon and shallot vinaigrette turn a simple bag of peas into an elegant Minty Pea Salad. Pairs perfectly with a spicy main dish.
Instructions
1
Let the peas thaw in a colander to allow excess moisture to drain away. Rinsing briefly with cool water will expedite the thawing process.
2
While the peas are thawing, prepare the lemon and shallot vinaigrette. Zest the lemon using a zester or a small holed cheese grater. Be sure to scrape off just the yellow zest and none of the bitter white pith. Set the zest aside, then squeeze about 2 tablespoons of the juice into a separate bowl.
3
Peel the dry, papery skin from the shallot, then mince it finely. Add it to the bowl with the lemon juice, along with 2 Tbsp olive oil, 1/4 tsp salt, and some freshly cracked pepper (5-10 cranks of a pepper mill). Whisk the ingredients together until combined, then set aside.
4
Rinse the mint to remove any dirt or debris. Pull the leaves from the stems and then slice into thin strips (or chop roughly).
5
Add the thawed peas to a large bowl along with the vinaigrette, mint, and a hefty pinch of the lemon zest. Stir to combine, then taste and add more zest if desired. Serve immediately, or refrigerate to allow the flavors to blend.
