Recipes Salads Arugula-and-Frisée Salad with Peas, Pistachios and Pecorino 5.0 (1,296) Add your rating & review The bright spring flavors of peas and mint convey an Aries kind of energy. Adding salty roasted pistachios and shavings of Pecorino Romano cheese to the salad give it a great nuttiness. More Great Salads By Jimmy Bradley Jimmy Bradley Jimmy Bradley is a celebrated American chef, restaurateur, and cookbook author who operated two beloved New York restaurants — The Red Cat and The Harrison — for decades. His recipes have been featured in Food & Wine, The New York Times, and Bon Appetit, and he's appeared on Bravo's Top Chef Masters. Food & Wine's Editorial Guidelines Updated on May 23, 2017 Print Rate It Share Share Tweet Pin Email Photo: © John Kernick Total Time: 20 mins Yield: 8 Ingredients 2 tablespoons freshly squeezed lemon juice 1/3 cup extra-virgin olive oil Salt and freshly ground pepper 5 ounces baby arugula 1 large head frisée, chopped 1 tablespoon chopped mint 1 tablespoon chopped flat-leaf parsley 1 cup frozen baby peas, thawed 1/2 cup salted roasted pistachios, chopped 1 cup shaved Pecorino Romano cheese (3 ounces) Directions In a small bowl, whisk the lemon juice with the olive oil and season the dressing with salt and pepper. In a large bowl, combine the arugula, frisée, mint, parsley and peas. Add the dressing and toss well. Add the pistachios and Pecorino, toss again and serve. Make Ahead The dressing can be refrigerated overnight. Rate it Print