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Fresh English Pea Salad

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)89.9737
Energy (kCal)894.2476
Carbohydrates (g)4.209
Total fats (g)56.4131
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Remove peas from pods. Bring a pot of very salty water to boil. Add peas and boil for about 1 minute, just until color changes to a consistent bright green. Remove and cool in ice water or under running cold water. (The cold water stops the cooking and keeps the peas bright green.). | 2. Wash and dry mint and arugula. In a bowl, combine peas with mint and arugula. Add juice of 1 lemon, olive oil, and a pinch of salt and pepper. Shave half of the pecorino onto a cutting board and reserve. Shave remaining pecorino, chop, and add to salad; toss. Taste and adjust seasoning with more lemon juice or olive oil as desired. | 3. 3. Serve immediately, topped with reserved shaved pecorino cheese. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    english pea 1 lb 403.4676 0.0 89.7602 2.2667
    mint 1 bunch - - - -
    arugula 1/2 bunch - - - -
    lemon juice 1/4 cup 13.42 4.209 0.2135 0.1464
    olive oil 4 tablespoons 477.36 0.0 0.0 54.0
    salt pepper 403.4676 0.0 89.7602 2.2667
    pecorino cheese 1/4 lb 403.4676 0.0 89.7602 2.2667

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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