Pea Salad with Herbs and Lemon Zest

Snow peas work really well in this recipe, select fresh and tender peas for best results. But when peas are not in season, use frozen peas.

Serves 4

Ingredients:

3 tablespoons extra virgin olive oil

1 tablespoon lemon juice, freshly squeezed

1 teaspoon fresh lemon zest

Kosher salt and freshly cracked black pepper to taste

1 cup frozen or fresh peas (if tender use the whole pod, if not shell and use only the peas).

2 green onions, thinly sliced

1/4 cup fresh flat leaf parsley

1/4 cup fresh mint

2 tablespoons fresh tarragon, coarsely chopped

2 tablespoons chives, thinly sliced

3 ounces Parmesan Reggiano cheese, thinly shaved

2 cups mixed salad greens, optional

Instructions:

In a small bowl, whisk the lemon juice, oil and zest, season with salt and pepper.

In a medium bowl, combine peas with fresh herbs and onions. Toss with oil mixture. Allow to set at least 15 minutes, (can refrigerate overnight to allow flavors to develop).

If using with salad greens, place the greens on 4 plates. Top with peas and cheese. Otherwise just enjoy as a separate salad.