With these high temps, many staff members have fired up their grills for burgers, fish and grilled veggies. This recipe for “Pea Greens, Pecorino and Grilled Spring Onions” is an easy little salad featuring seasonal produce – delicious red spring onions and pea greens. To wash it all down, Sean, our beer buyer, recommends Idle Hands Craft Ales’ Pandora – an American-style saison that’s fresh and bright!
Pea Greens, Pecorino and Grilled Spring Onions
1 shallot, minced
1 teaspoon lemon zest
1 tablespoon white wine vinegar
1/2 teaspoon Dijon mustard
2 tablespoons olive oil, plus extra to coat the onions
2 red spring onions
2 cups pea greens
1/4 cup tarragon, minced
Shaved Pecorino Romano
To make dressing, combine shallot, lemon zest, vinegar and mustard. Slowly incorporate oil, whisking continually until emulsified. Set aside.
To prepare the spring onions, toss them in olive oil and place them on the grill at medium to medium-low heat. Turn occasionally until outer layers are charred. If you wish, boil and blanch the spring onions before grilling to ensure that they’re cooked through. Let cool, then chop roughly.
In a large serving bowl, combine pea greens, grilled onions, and tarragon. Drizzle with dressing, sprinkle on a few shavings of Pecorino Romano, and serve.