Arugula-and-Frisée Salad with Peas, Pistachios and Pecorino

Name: Arugula-and-Frisée Salad with Peas, Pistachios and Pecorino
Total time: 20 min
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)

1,299 Ratings

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

April 2010

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Arugula-and-Frisée Salad with Peas, Pistachios and Pecorino

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Arugula-and-Frisée Salad with Peas, Pistachios and Pecorino

Gallery

Recipe Summary

Ingredients

Directions

Make Ahead

Reviews

All Reviews for Arugula-and-Fris&eacute;e Salad with Peas, Pistachios and Pecorino

All Reviews for Arugula-and-Frisée Salad with Peas, Pistachios and Pecorino