Spring Pea and Bean Salad with Shaved Pecorino Cheese

Make this wonderful light salad with a mixture of almost any pea or shell bean, including favas, butter beans, or field peas. Prep: 10 minutes; Cook: 15 minutes.

Yield: Makes 4 servings

Ingredients

• 1  cup  fresh or frozen edamame, shelled
• 1  cup  fresh or frozen green peas
• 1  cup  fresh or frozen lima beans
• Zest and juice of 1 small lemon (about 1 teaspoon zest and 2 1/2 tablespoons juice)
• 3  tablespoons  white wine vinegar
• 2  green onions, minced
• 2  tablespoons  chopped fresh mint, plus more for garnish
• 1  tablespoon  chopped fresh chives
• 1/4  cup  extra-virgin olive oil
• Sea salt, to taste
• Freshly ground pepper, to taste
• 1  ounce  pecorino cheese, shaved

Preparation

1. Cook edamame in boiling salted water about 2 minutes or until crisp-tender. Remove with a wire-mesh strainer, and plunge beans into ice water to stop the cooking process; drain and set aside. Return water to a boil; add peas, and cook about 4 minutes, repeating draining process. Repeat with lima beans, cooking about 5 minutes.

2. Combine lemon zest and juice and next 4 ingredients in a small bowl. Slowly whisk in oil until well blended. Season with salt and pepper.

3. Place peas and beans in a medium bowl, and toss with vinaigrette. Top with pecorino, and garnish, if desired.

Sara Foster, Sara Foster's Casual Cooking: More Fresh Simple Recipes from Foster's Market, Cottage Living, APRIL 2007