Mint, in our opinion, is one of the most wonderful herbs of the season. It’s cooling flavor can bring down the heat-both physically, as well as in dishes, making you feel tingly and refreshed, inside and out. Mint, in all its varietals, however, is for more than just cocktails, garnishes, and desserts. As an herb, it can create a flavorful accompaniment to things like orange zest, lemon, or even garlic and tarragon for your Sunday supper roast chicken.
Below is a fresh pea salad, enhanced with cooling mint, spicy radish, and savory, creamy Pecorino Romano-a sure hit at your next summer soiree or outdoor barbecue and wine pairing.
Speaking of wine, why not choose to pair this summer fresh salad with a wine that’s meant for warm weather! Instead of your typical Chardonnay or Moscato, look for an Italian white like Donnafugato Sur Sur Grillo DOC, 2014 from the Sicilian region of Italy ($22). Crisp and dry, with notes of white peach, citrus, and fresh cut grass, Grillo is a bright, simple white that will pair perfectly with salads. Try it with a lemon tart for a special treat. You can find more Grillo and other great Sicilian wines by looking for ‘Wines of Sicilia DOC’ on the label.
Makes: 4 servings
- 1 lb. English peas, shelled (or one 16oz bag frozen peas, defrosted)
- 6 radishes, sliced paper thin
- ½ pound sugar snap peas
- 2 tablespoons mint, roughly chopped
- Pecorino Romano cheese, shaved thinly using a vegetable peeler
- Juice and zest of 1 lemon
- 4oz extra virgin olive oil
- Salt and Pepper
In a large bowl, combine the lemon juice, olive oil, a grind of pepper and a pinch of salt and whisk vigorously until well combined.
Add the peas, snap peas, mint, and radishes and toss well to combine, adding more salt and pepper to taste.
Plate a portion of the salad and garnish with the pecorino shavings, lemon zest, and a scant drizzle of olive oil and serve.
Source: Sicilia DOC