Spring Pea & Herb Salad with Asiago & Parmesan

  • Photo and Recipe courtesy of <a href='http://foxeslovelemons.com/' target='_blank'>Foxes Love Lemons</a>
  • Total Time: 20 minutes
  • Prep: 20 minutes
  • Yield: 4 servings


  • 1 c. fresh English peas
  • 2 tablespoons fresh lemon juice
  • 1 tbsp. whole grain Dijon mustard
  • 1 Pinch of Kosher salt and ground black pepper
  • 1/4 c. extra virgin olive oil
  • 2 large radishes, thinly sliced
  • 2 cups fresh flat-leaf parsley leaves and tender stems
  • 1 c. fresh pea shoots (optional)
  • 1/2 c. fresh basil leaves, torn
  • 1/2 c. fresh mint leaves
  • 1/4 c. shaved aged Asiago cheese
  • 1/4 c. shaved Parmesan cheese


  • Heat small pot of water to boiling over high heat. Add peas; cook 1-1/2 to 2 minutes or until peas are just tender. Drain and rinse peas with cold water. In large bowl, whisk together lemon juice, mustard, salt and pepper. While whisking, slowly drizzle in oil until all oil is incorporated. Add radishes, parsley, pea shoots (if using), basil and mint to bowl; toss until greens are coated in dressing. Divide herb mixture between 4 salad plates. Divide cheese and peas over salads and serve immediately.