Spring Garden Pea and Mint Salad with Shaved Manchego

1. Boil Water and Prepare Ice Bath

Fill a medium saucepan with water and add a generous tablespoon of kosher salt. Bring the water to a rolling boil. Prepare a large bowl of ice water to halt the cooking process of the peas.

2. Cook Green Peas

Once the water is boiling, add the freshly shelled green peas. Cook them for about 3 to 4 minutes until they are crisp-tender. Immediately drain the peas and plunge them into the ice water. Once cool, drain them again and transfer to a serving bowl.

3. Combine Salad Ingredients

To the serving bowl, add the julienned sugar snap peas and the fresh mint leaves.

4. Prepare Lemon Vinaigrette

In a small glass measuring cup, whisk together the freshly squeezed lemon juice, olive oil, a teaspoon of kosher salt, and half a teaspoon of freshly ground black pepper. Pour this lemon vinaigrette over the salad.

5. Toss Salad and Add Manchego Cheese

Sprinkle the salad with an additional half teaspoon of kosher salt and a quarter teaspoon of freshly ground black pepper, then toss everything together gently. Using a vegetable peeler, shave six ounces of Manchego cheese and add it to the salad. Toss lightly to distribute the cheese throughout.

6. Adjust Seasoning and Serve

Finish by sprinkling a bit more freshly ground black pepper over the top. Taste the salad to check the seasoning and adjust if necessary. Serve at room temperature or chilled.