When I was younger my mother tried to get me to eat my peas by blindfolding me with our paisley cloth napkins (Yes, Smart Structure dad always insisted upon cloth napkins at the dinner table.) It was just unfathomable to her that I would hate such a sweet vegetable staple, but just the smell of them would set my stomach queasy. But I grew up and took on adult tastes and, well, I still don't like them. My uncle Denny doesn't like them either so it must be genetic. But here's the thing. You mask that nasty taste with some hard cheese and sweet mint and my palate has become so weak with age that I don't even notice what else is going down. Maybe I would like this better with fresh peas, or maybe even sweet peas which I do like, but Kelly has submitted this recipe from Cooking Light and while she has a barbarians palate when it comes to wine, she's definitely got more cojones in the food department than I do.
Now in terms of personality type? This recipe is an easy one. And easy means that Organic Freedoms (NFPs) and Smart Freedoms (NTPs) are safe from mistakes; Organic Structures (NFJs) and Smart Structures (NTJs) will find it a little adventuresome; and a piece of cake for Funs (SPs) and even Classics (SJs). If you're not into mint like my husband, then try it with basil.
Fresh English Pea Salad with Mint and Pecorino
This simple salad boasts plenty of early summer flavor. You can substitute crumbled feta cheese for the pecorino. If you can't find fresh peas, use frozen thawed petite green peas.
8 servings (serving size: about 1 cup salad and 1 tablespoon cheese)
- 2 cups water
- 1 cup shelled green peas (about 1 pound unshelled)
- 6 cups trimmed arugula
- 1/4 cup chopped fresh mint
- 1 1/2 tablespoons fresh lemon juice
- 1 tablespoon extravirgin olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup (2 ounces) shaved fresh pecorino Romano cheese
Bring 2 cups water to a boil in a medium saucepan. Add peas; cook 1 minute. Drain and plunge peas into ice water; drain. Combine peas, arugula, and mint in a large bowl. Add lemon juice, olive oil, salt, and pepper; toss well. Sprinkle with cheese. Serve immediately.
by Hugo Matheson & Kimbal Musk