This recipe is from my friend Emily, and the salad is almost as fabulous as she is. It’s perfect: easy, cool, and refreshing, with a sassy tanginess to boot. Only a fool would walk out on such a fine concoction. Of course the poor fellow finally gathered his wits and came back. Then she gathered her wits and told him to scoot along. And then he came back again. And she took him back again. But now they’re over. We ate this salad a lot over the past few months, and I never got tired of it.
In a medium bowl, combine the following:
1/2 cup fresh mint leaves, torn or chopped
1 T capers, roughly chopped
1 small shallot, thinly sliced
1 t grated lemon zest
1/4 cup olive oil
1/8 t salt
1/4 t pepper
1 lb pkg baby peas, thawed
1/2 c crumbled goat cheese (I just use feta)
and toss gently.
That’s GENTLY — don’t mash those peas!
Serve at room temperature.