Serves 6 people
2 pounds peas in the pod, shelled, or 2 cups fresh peas
1 medium red onion, cut into dice about the same size as the peas
½ bunch fresh mint, leaves removed and torn into 2 to 3 pieces each
¼ cup red wine vinaigrette (recipe follows)
Maldon or other flaky sea salt and coarsely ground black pepper
Combine the peas, onion, and mint in a medium bowl and toss with the vinaigrette. Season with salt and pepper and serve, or let stand at room temperature for 1 hour to bring out the flavors.
The peas can be refrigerated for up to 1 day; bring to room temperature before serving.
Red Wine Vinaigrette
Makes 1 cup
¼ cup red wine vinegar, preferably Chianti
¼ cup sparkling water
½ cup extra virgin olive oil, preferably Ligurian
Whisk the vinegar, water, and olive oil together in a small bowl. The vinaigrette can be refrigerated for up to 5 days.
Recipe courtesy of Molto Gusto (ecco 2010)