it's pea season, so i have been trying to come up with several different recipes using them. they are really good in salads. this is a recipe i saw in my fine cooking magazine and i just knew i had to make it. it's simple to throw together, not a lot of chopping. boston (bibb) lettuce, radishes, peas (of course), some ricotta salata cheese (optional), and a variety of fresh herbs. i used parsley, chives, and tarragon. when buying peas, choose medium pods. they are younger, sweeter, and more tender than large ones. look for firm, green pods. peas don't have much of a shelf life, so eat up. you can freeze peas and then store them in zip lock bags. first shell them, blanch for a minute or two, and then shock the peas in an ice-water bath. they will keep for five to six months. one more thing, 1 pound of peas in their pods is about 1 cup shelled peas - in case you were wondering! oh, in case you are wondering some more, peas and mint go wonderfully together.
