Shrimp, Sugar-Snap Pea and Potato Salad With Mint and Pecorino Recipe
This recipe breaks the taboo of combining seafood and cheese This salad of blanched shrimp, new potatoes and crisp disks of sugar-snap peas is perfectly adequate It is vibrant from fresh mint, tangy...
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Cooking tools:
- Pot
- Stove
- Colander
- Slotted spoon
- Mixing bowl
- Whisk
- Cutting board
- Chef's knife
- Serving bowl
- Spoon
Ingredients
- 3/4 pound sugar-snap peas
- 2 tablespoons Dijon mustard
- 3 tablespoons red-wine vinegar, plus more for serving
- 1 1/4 teaspoons coarse sea salt
- 3/4 teaspoon pepper, plus more for serving
- 1/2 cup extra virgin olive oil, plus more for serving
- 1 pound new fingerling or small yellow potatoes
- 1 1/2 pounds large shrimp, peeled
- 3/4 cup loosely packed mint leaves
- 3/4 cup coarsely grated young pecorino (or 1/2 cup aged)
- Crusty bread, for serving
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