Crisp Pea & Tangy Pickled Carrot Salsa Verde

1. Blanch the Peas

Bring a pot of salted water to a boil. Add the shelled peas and cook for 30 seconds to 1 minute. Drain the peas and cool them under cold running water or in an ice bath. Drain well and pat dry.

2. Prepare the Parsley

Separate the parsley stems from the leaves. Trim the dried ends off half of the stems and finely slice them. Chop the parsley leaves medium fine.

3. Combine Ingredients

In a large bowl, combine the peas, chopped parsley stems and leaves, shredded mint leaves, and thinly sliced, well-drained scallions. Add the pickled carrots and capers.

4. Add Lemon and Olive Oil

Using a zester, finely grate the lemon zest into the bowl. Drizzle with extra-virgin olive oil and season with freshly ground black pepper. Cut the lemon in half and squeeze its juice over the salad. Add a pinch of kosher salt, then taste and adjust the seasoning if needed.

5. Serve the Salad

Serve the Crisp Pea & Tangy Pickled Carrot Salad immediately, enjoying the fresh, bright, and tangy flavors.