I have a habit of eating a majority of the raw vegetables I’m cleaning, trimming and cutting before they can even make it to the roasting pan or pot. This is an issue because by the time the finished dish makes it to the table it’s sparse, and the look of dismay spanning the table makes me feel a strong sense of guilt. The reason I haven’t stoppes is because there is nothing quite as beautiful or satisfying at biting into a crisp, juicy and naturally sweet raw vegetable.
I then came to the realization that the best solution would be to design dishes with a focus on beautiful raw produce, with a few, clean and simple elements that would only enhance their glory. Now, I can easily refrain from eating the majority of produce before it hits the table and I no longer receive death stares over the lack of cauliflower that made it to the plate. Everyone wins!
The reason why this salad works so well is because it’s so simple. The peas offer a fresh sweetness and the way in which they are shaved makes the dish exciting and incredibly pleasing. The mint and lemon brighten the salad, complementing the salty, creamy nature of the parmesan quite well. Requiring few, simple ingredients, it’s absolutely paramount that all of them be fresh and of high quality to make this salad the best it can be.
- 1lb Snap peas
- 4 Tbsp olive oil
- 2 Tbsp fresh mint, chiffonade
- Zest and juice of one lemon
- 1/4 Cup finely grated Parmesan Reggiano cheese, plus more for garnish
- Sea salt
- Coarse black pepper
To prepare :
Trim and clean peas then cut along the peas on a diagonal, making thin slivers, place in a bowl and set aside. In a separate bowl add lemon juice and zest then slowly begin to whisk in the olive oil and finally add mint, salt and pepper. Pour dressing over peas and toss, make sure every pea is coated in the dressing, if not you can add more lemon and oil. Add the finely grated cheese and mix to incorporate.