Imagine a salad so fresh, so vibrant, and so irresistibly delicious that it transforms your entire perspective on vegetable dishes. Our Green Bean and Pea Salad with Lashings of Parmesan is not just a side dish – it's a culinary experience that brings together the crisp sweetness of green beans, the tender pop of peas, and the luxurious richness of shaved Parmesan. In just 15 minutes, you'll create a restaurant-quality dish that looks stunning, tastes incredible, and will have everyone at your table asking for seconds!
Prep Time: 10 mins
Cook Time: 5 mins
Total Time: 15 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- Green beans, trimmed
- Peas, fresh or frozen
- Parmesan cheese, shaved
- Olive oil
- Lemon juice
- Salt
- Pepper
Instructions
- Bring a large pot of salted water to a rolling boil over high heat.
- Prepare an ice bath in a large bowl by filling it with cold water and ice cubes to shock the vegetables after cooking.
- Add trimmed green beans to the boiling water and cook for approximately 3-4 minutes until they are bright green and crisp-tender.
- Add fresh or frozen peas to the same pot of boiling water and cook for an additional 1-2 minutes until they are vibrant and tender.
- Using a slotted spoon, quickly transfer the green beans and peas to the prepared ice bath to immediately stop the cooking process and preserve their bright color and crisp texture.
- Drain the vegetables thoroughly in a colander and pat dry with clean kitchen towels or paper towels to remove excess moisture.
- Transfer the cooled green beans and peas to a large serving bowl.
- Drizzle extra virgin olive oil over the vegetables, ensuring even coating.
- Squeeze fresh lemon juice over the salad to add brightness and acidity.
- Season with sea salt and freshly ground black pepper to taste.
- Generously sprinkle shaved Parmesan cheese over the top of the salad.
- Gently toss the salad to combine all ingredients and ensure even distribution of dressing and cheese.
- Serve immediately at room temperature as a vibrant side dish or light lunch.
Tips
- Always use the "shock and ice" method when blanching vegetables to maintain their bright color and crisp texture.
- Use the freshest ingredients possible – farm-fresh green beans and peas will elevate the entire dish.
- Choose a high-quality extra virgin olive oil and freshly shaved Parmesan for maximum flavor.
- Pat the vegetables completely dry after blanching to ensure the dressing clings perfectly.
- Serve the salad at room temperature to allow the flavors to fully develop and mingle.
- For an extra flavor boost, consider adding some fresh herbs like mint or basil just before serving.
- If using frozen peas, don't thaw them beforehand – add them directly to the boiling water.
Nutrition Facts
Calories: 120kcal
Carbohydrates: 10g
Protein: 6g
Fat: 8g
Saturated Fat: 3g
Cholesterol: 10mg
