Pea salad with pecorino is a no-cook side that can be made ahead and captures the freshness of peak season.
Fresh peas in their pods are one of nature's limited releases, with a window of availability so fleeting that being in the right place at the right time to buy them is a bona fide thrill. They're available at the market for just a few weeks in the late spring and early summer, and they need to be eaten as soon as possible after picking to capture their sweet tenderness, as their sugars quickly turn to starch with storage.
Freshly shucked peas are simply tossed with fresh herbs, thinly sliced red onion, olive oil, lemon juice and zest, and shavings of sharp cheese for a memorably delicious and unique salad that's ideal for a picnic or cookout. You could sub any tender herb , or use Parmesan or aged manchego instead of pecorino Romano. And while this salad was created to make the most of fresh peas, it works well with frozen, defrosted peas, too.
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