Minty Pea Salad

Ingredients

• 1 lb. frozen peas
• 1 fresh lemon
• 1 small shallot, minced
• 2 Tbsp olive oil
• 1/4 tsp salt
• Freshly cracked pepper
• 3-4 sprigs fresh mint

Directions

1. Place the peas in a colander and leave them to defrost so extra water can drip off. If you want to move things along, run them briefly under cool water. While that happens, make the lemon and shallot vinaigrette.
2. Use a zester or the fine holes of a cheese grater to remove the lemon zest. Take only the yellow outer layer, since the white pith underneath tastes bitter. Put the zest aside, then squeeze about 2 tablespoons of lemon juice into another bowl.
3. Remove the shallot’s dry outer skin and mince the shallot finely. Stir it into the bowl of lemon juice with 2 Tbsp olive oil, 1/4 tsp salt, and pepper cracked fresh from a mill, about 5-10 cranks. Whisk until everything comes together, then set the vinaigrette aside.
4. Wash the mint well to get rid of any dirt. Strip the leaves off the stems, then cut the leaves into thin ribbons, or chop them roughly.
5. Transfer the thawed peas to a large bowl. Add the vinaigrette, mint, and a generous pinch of the reserved lemon zest. Stir everything together, taste, and add more zest if you like. Serve it right away, or refrigerate so the flavors can mingle.