Spring Pea and Edamame Salad with Shaved Pecorino

This salad is one of my favorite spring dishes and always very popular.  It is a salad that holds up well, can easily be adapted for a crowd and really livens up a box lunch.  Its bright citrusy notes with fresh mint satisfy our spring cravings for fresh flavors.  It is great on its own or as a side.

There are many ways to modify the recipe.  I have made it with all edamame, red onions instead of scallions and feta cheese instead of pecorino.  The possibilities are endless.  Make it totally your own!

The nutitional punch this salad packs is impressive.  Edamame is one of of those star legumes:  good source of protein, high in fiber, rich in vitamins A and C and a good source of iron and calcium.  Just 1/2 cup provides the fiber of 4 slices of whole wheat bread and the iron of a 4 oz  chicken breast!(WebMD)  Fava beans are a great source of folate and manganese as well as fiber and iron.(healthyeating.sfgate.com)   This salad is not only tasty, it totally rocks on the nutritional front!

[title=”SPRING EDAMAME AND PEA SALAD WITH SHAVED PECORINO” servings=”6-8″ difficulty=”easy” time=”30 minutes”] Adapted from Sara Foster

2 c shelled edamame, fresh or frozen

2 c green peas, fresh or frozen

2 c fava beans, fresh or frozen

4 green onions, sliced thinly

4 T chopped fresh mint

2 oz of shaved pecorino cheese

Dressing:  juice and zest of 2 small lemons; 6 T white vinegar; 1/2 c olive oil; sea salt and fresh ground pepper to taste

Cook edamame, fava beans and peas according to package directions in salted water.  You want to keep them al dente, not mushy.  Plunge them in ice water to stop the cooking. Place in a serving bowl and add the green onions and chopped mint.  Make the dressing by mixing the vinegar, lemon zest and lemon juice together.  Whisk in the oil slowly, emulsifying the dresssing.  Season with salt and pepper.  Toss with the edamame mixture.  Garnish with the cheese and serve.[/recipe]