Fresh Pea And Romaine Salad

1. 1

   Place the shelled peas in a medium saucepan with 2 cups of water. Salt lightly. Cook for about 2 minutes on medium high heat, so the peas are cooked but still retain a little resistance to the bite. Drain the peas, place in the salad bowl, and immediately add the sliver of butter. Swirl and let sit.

2. 2

   Chop the scallions and shave the cheese. Set the cheese aside, but stir the onions into the buttered peas. (NOTE: Prepared this way, these peas are pretty darn good, and will make a great dish on their own.)

3. 3

   Make the salad dressing. Pour the lemon juice into a measuring cup. Add the olive oil and salt and pepper to taste. Mix with a whisk.

4. 4

   Add the chopped romaine to the salad bowl. Then, add only about half or less of the salad dressing, and toss. Taste. You probably have enough dressing, and you can save the rest for another salad. Add the cheese for a final toss.

5. 5

   As an alternate presentation, you can plate a lengthwise wedge of the romaine, add the peas, sprinkle with the cheese, and dribble some salad dressing on top.

* Per serving · 4 servings · Values may vary.

No additional tips available.