I am Hilah, and today on Hilah Cooking I am gonna show you a really, simple, quick springtime

salad.

We’re gonna make a green pea salad with goat cheese, and this is sort of a modern,

twist on the classic green pea salad that usually has like a lot of mayonnaise, and

celery, and a little old tiny, perfect cubes of American cheese, and it’s real delicious

actually if you don’t believe me it is, but this is just a little bit lighter, and

a little more, it’s a little prettier I think personally, and you know, you eat with

your eyes first and all that stuff.

That goes for people too!

What does that mean?

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[Green Pea Salad Recipe]

>> Hilah: Okay, so for this salad I am going to use frozen peas.

I’ve just defrosted these.

I’ve put them in a colander, and then just pour some boiling water over it.

If you want to use fresh peas, you can totally feel free to shell a couple of pounds of peas.

It makes no difference to me, but you’ll just want to blanch them for like 30 seconds

to get them cooked.

So these are now thawed but still very cold.

The boiling water isn't enough to like heat them up or anything.

It just thaws them out.

So we got those in there.

That’s diced celery.

That’s classic, and then Chris and I were able to go out to this goat farm a couple

of weeks ago, Blue Heron Farm and shoot some stuff out there.

They make this really awesome goat cheese.

You can use any kind of goat cheese obviously, but this is just a plain chevre, and when

it’s cold it’s crumbly, and this goes for all chevres, but when it’s cold it’s

cold it’s crumbly, and when it’s room temperature warm it’s creamy, so we want

to use this cold because we want to sort of keep it in little, nice little clumps like

that, and this particular one is not very like goatey like some goat cheese is a little

strong.

This one is really, really mild.

So just find one that you like.

You want about, oh, about a half a cup of that in there, and then I’ve got some fresh

herbs .I’ve got parsley, and then the secret little kicker is some fresh mint.

If you don’t have any fresh mint growing, and you don’t want to pay like $500 for

a sprig at the store, you can just use some dried mint, a couple of pinches.

In that case you’d want to make the salad maybe an hour or two ahead of time just to

let that sort of dried her get all infused with all the flavors and everything.

You can make this also like a couple, maybe eight hours ahead of time with no noticeable

difference, and then a little squeeze of lemon juice, oooh, that squirted out really cutely.

Just prettier than a picture.

Don’t get any seeds, and a little lemon juice goes a long way here, and a little bit

of salt, and the amount of salt that you put in is gonna to depend on your cheese.

Some goat cheeses are saltier than others.

This one is not particularly salty, so a little bit of that, and then we’re just going to

toss it together really gently.

Like, we don’t want to break up those little clumps of goat cheese too much because I think

it just looks so beautiful with all these different shades of green and the white.

I mean, c’mon, it’s gorgeous, wow!

There.

That’s it.

We’re done.

So this is like the shortest video in the history of Hilah Cooking, and give it a little

taste, and just taste it and see if you want to add more lemon or more salt, you know,

like a lot of times most recipes if their, they taste good, but they’re not delicious,

try adding, you know, a little bit of salt, and/or a little bit or lemon juice, and that

kind of takes pretty much every recipe that’s just okay and makes it awesome, so you know,

adjust to your taste, but I am going to taste this now.

Mmmmmmm!

Mmmm!

Man, I love popping little peas in my mouth.

It’s such a joyful feeling, and this salad is just so bright and light and lively and

wonderful.

It would go great with any kind of like grilled fish or grilled chicken or anything like that,

any kind of light protein would be fabulous, and I think it’s really beautiful too.

I think it might be even pretty enough to serve for Valentine’s Day.

So, there you go, green pea salad with goat cheese.

I hope you try it.

If you have an questions, leave them in the comments below, I’ll get to see them as

soon as I can.

Thanks so much for watching and please remember to subscribe and always the printable recipes

are at hilahcooking.com, so pea you later!

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