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A MARIO BATALI RECIPE

Spring Peas with Mint

 


Ingredients

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

 

Directions

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)

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