Fresh Happy Tasty: Bright Green Pea Salad with Lemon and Mint, by Jane Coxwell

This week, Fresh Happy Tasty by Jane Coxwell is on sale everywhere. It is time to rejoice–the world now has full access to some of the most delicious recipes involving fresh and diverse foods! Don’t believe me? Here’s a recipe for you to try this week–I have no doubt it will win you over in a heartbeat. I can’t wait to head to the green market and pick up the ingredients for my own attempt.

Fresh Happy Tasty by Jane Coxwell

Bright Green Pea Salad with Lemon and Mint
{Serves 4 to 6}
This salad is like a pea family reunion. It’s very simple, but the goat cheese makes it a bit more substantial and luxurious. The inspiration for this recipe was a request for a bright, all-green salad. You can stick with using peas, or add whatever other green vegetables you find at the market.

1⁄4 pound haricots verts, ends trimmed (green beans are fine if you can’t find haricots verts)
1⁄4 pound snap peas, halved
1⁄4 pound snow peas, halved
1⁄4 pound fresh peas, shelled
1⁄4 pound fava beans, shelled and peeled
1 celery stalk, thinly sliced on the diagonal
Juice of 1 Meyer lemon
Extra virgin olive oil
Maldon or other flaky salt
Freshly ground black pepper
1 handful yellow pea shoots, optional
1 handful green pea shoots, optional
1 handful fresh mint leaves, roughly torn, optional
1⁄4 pound good-quality goat cheese, optionalFresh Happy Tasty by Jane Coxwell

  1. Bring a large saucepan of water to a boil over medium-high heat and prepare a large bowl of ice water.
  2. Throw the haricots verts (which take the longest to cook) into the pot of boiling water. After 30 seconds, add the snap peas and snow peas. Add the fresh peas and fava beans after another 30 seconds—these will cook fastest. (Adding the beans in intervals of 30 seconds will save you the time of boiling multiple pots of water and cooking each vegetable individually.)
  3. When the beans turn bright green and tender but are still very crisp, transfer the peas and beans to the ice water to stop the cooking. When they are cold, drain and transfer to a large glass bowl; add the celery.
  4. Just when you’re ready to serve the salad, add the lemon juice, some olive oil, and salt and pepper to taste and give the salad a good toss with your hands. Mix in the pea shoots and mint, if using. If using the goat cheese, gently crumble it in with your hands.
  5. Transfer to a serving bowl and serve.

Want more recipes that are Fresh Happy Tasty? Buy your own copy from your favorite online retailer. Get daily updates on what Jane’s cooking and tasting—like her on Facebook or follow her on Twitter.

Bright Green Pea Salad recipe by Jane Coxwell

Comments
16 Responses to “Fresh Happy Tasty: Bright Green Pea Salad with Lemon and Mint, by Jane Coxwell”
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    I use this Salad in Lunch and there are many benefits like it special for stomach , liver and health. I love the Salad , British banner

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