Cantaloupe, Snap Pea & Romano Salad
This is a riff on a Bon Appetit recipe that is a little simpler to make and is a great summer side salad.
Prep Time30 minutes mins
Cook Time0 minutes mins
Total Time30 minutes mins
Course: Salad
Cuisine: American
Keyword: Cantaloupe, Salad
Servings: 4 people
- 1 small Cantaloupe Get a good one that's not too squishy
- 8 ounces Sugar Snap Peas
- 4 ounces Romano Cheese
- 2 tbsp Fresh Tarragon
- 1 tbsp Olive Oil
- 1 tsp Kosher Salt
- ⅛ tsp Freshly Ground Pepper
- ½ Lemon, Juiced
Cut the cantaloupe in half, take out the seeds, and take off the outer skin.
Cut each half of the Cantaloupe into small to medium size chunks. If you want to get really fancy, shave the cantaloupe with a mandoline. But that's a bit of work. Add to a large bowl.
Wash the Snap Peas and then take the strings off of them. Slice the peas along the long axis to make a julliene. Add to the bowl and mix things together so they can get to know each other a bit.
Shave slices of the Romano Cheese into the bowl using a vegetable peeler. Use it all, as it add a great flavor. Just trust me on this.
Chop up the Taragon and add it to the bowl.
Add the olive oil and lemon juice to the bowl and toss.
Add the salt and pepper and toss once more for good measure.
Serve and enjoy!!