Pea and Mint Salad on Labneh Recipe

Ingredients:

• 2 pounds assorted peas (English, snow, sugar snap), strings removed or 4 pounds fava beans (See Cook's Tip)
• 1/2 cup labneh (Middle Eastern yogurt cheese)
• 1 tablespoon lemon zest
• Basil-Mint Dressing:
• 1/2 cup basil leaves, chopped, divided use
• 1/2 cup mint leaves, divided use
• 2 tablespoons fresh lemon juice
• 1 tablespoon champagne vinegar
• 1/4 cup extra virgin olive oil
• Kosher salt, to taste
• Pepper, to taste

Directions:

1. Bring large pot of water to boil. Stir in 1 tablespoon salt. Fill large bowl with ice water.
2. Add peas to boiling water for 30 seconds. Using a slotted spoon, transfer peas to ice water and allow to cool for one minute. This will stop the cooking and preserve the bright green color. Drain thoroughly.
3. To prepare dressing, place 1/4 cup basil and 1/4 cup mint in food processor and blend. Add lemon juice, vinegar, and olive oil. Process until fully emulsified. Season with salt and pepper, to taste.
4. Reserve 2 tablespoons dressing and toss remainder with cooked peas and/or fava beans. Add remaining herbs and mix gently.
5. To serve, spread labneh on serving dish and top with reserved dressing. Place pea/bean salad on top. Sprinkle with lemon zest and finish with additional salt and pepper, if desired.
6. Cook's Tip:
7. Fava Bean Preparation: Snap off stem end of pods, and remove string along side. Open pods and pop out beans; discard pods. Blanch in boiling, salted water 2 to 3 minutes (large beans may take longer). Drain beans and plunge into ice water to stop cooking. Drain again. Remove pale skins and discard. Use beans as directed in step 5.