Since last week, the Greenmarket is overflowing with fresh peas. Literally. Hundreds of plump pea pods, bursting out of boxes and onto the ground, are just waiting to be shoveled into bags and transformed into velvety soups, purées perfect for ravioli, and creamy spring risottos.
But, there’s nothing like the raw simplicity of a freshly-picked, first-of-the-season pea, it’s flavor so mild and sweet. In fact, it’s hard to make them last very long, as one after another disappears, the result of an afternoon snack.
But, this weekend, those peas that did remain made their way into a light and refreshing salad full of pea shoots, new potatoes, mint, and fresh goat cheese. It was perfect for this hot and humid weather. And, it was a great start to summer, along with a barbecue on the beach, long runs along the river, and this truly delectable Roman Cherry Tart (come back next week for the recipe!).
Fresh Pea, Potato, and Mint Salad
1/2 cup fresh shelled peas
10 new potatoes, scrubbed clean
2 handfuls of pea shoots, washed
1 tbsp fresh mint, washed and minced
Fresh goat cheese
Lemon vinaigrette (substitute lemon for red wine vinegar, about 1/2 lemon)
Salt and pepper
Place the potatoes in a small pot, cover with water, and bring to a boil. Cook for approximately 15 minutes or until tender and easily pierced with a fork. Drain the water and allow the potatoes to cool for a few minutes. Slice into rounds about 1/2-inch thick.
To assemble, toss the peas, potatoes, and pea shoots in the lemon vinaigrette. Salt and pepper to taste. Dot with pieces of fresh goat cheese, and sprinkle with mint.
Note: Adjust the quantity of ingredients to the number of guests you are serving. Enjoy as a light salad or as a side to compliment a protein such as grilled fish.