Spring peas

Spring Pea Salad

from Michelle Obama's "American Grown: The Story of the White House Kitchen Garden and Gardens Across America"

2 1/2 cups shelled fresh green peas
1 small shallot, thinly sliced
1 small leek (white part only), cleaned and thinly sliced
zest and juice of 1 lemon
1/4 cup extra-virgin olive oil
1/2 cup shredded fresh mint leaves
salt
freshly ground black pepper

Bring a large pot of salted water to boil. Pour the peas into the water and cook for no more than 2 minutes. Drain and immediately plunge the peas into a bowl of ice water. Drain and pat dry with a towel. Puree 1/2 cup of the peas in a blender.

Place the peas, pea puree, shallot and leek in a medium glass or stainless steel bowl and toss gently to combine.

Add the lemon zest and juice, olive oil and mint. Season with salt and pepper and toss gently until the vegetables are coated. Serve immediately. Makes 6 to 8 servings.