I made this pea salad last Sunday for lunch. We had a bunch of peas still from the huge batch I bought when I saw Ontario peas were in at to the market, a nice radicchio hanging around as well a beautiful new chunk of pecorino cheese picked up the day before that I was dying to try. And to be honest, I also wanted to shell peas. I love the mindless work of shelling peas, squeezing them open, sticking my thumb in them and releasing all the peas in one fell swoop. It’s very calming for the mind.
After the peas were shelled it was all thrown together very quickly. The peas were barely brought to a boil before being dunked in cold water and the radicchio was given a rough chop. It all found its way in a bowl with shavings of pecorino and a little olive oil and lemon juice. Quite simple but very nice as the sweet of the peas, the bitter of the radicchio and the salty mellowness of the pecorino go quite well together.
Pea Radicchio Salad
2 large servings
- ½ cup fresh shelled peas
- 1 small radicchio, chopped roughly
- a handful pecorino shavings
- 1 tsp olive oil
- 1 tsp lemon juice
Put the shelled fresh peas in a small pan and cover with water. Bring to a boil and immediately drain the peas and put in cold water for 5 minutes. Drain the peas again and put all them in a bowl with the radicchio. Shave some pecorino cheese over the salad and drizzle the lemon juice and olive oil. Serve.