If you can get beyond the the daily challenges of the service industry, working at a great restaurant is galvanizing.
While working in a great restaurant: I met and fell in love with my husband. I found some of my best friends. I discovered (and tasted) wines from all over the world. I became a foodie. I learned how to make a miserable guest happy. I unraveled the mystery of cheese making. I gained an acute sense of taste and smell. I sampled a panoply of dishes and made them my own.
This spring time antipasti, is one of them.
This is one of those great restaurant dishes that once I tasted it, I needed to know how to make it. The following is my interpretation of the dish we currently serve at the restaurant.
3 tablespoons (a full palm’s worth) of Greek Yogurt Cheese
(Note: see previous post for the full recipe). To save time, goat or sheep’s milk cheese will do.
1 cup of sweet peas (in the pod), juilienned
1⁄4 cup red onion, diced
Juice of one lemon
3 tablespoons of a good red wine vinegar
1⁄4 cup Extra virgin olive oil
Salt and freshly ground pepper
Maldon sea salt (or a good finishing salt)
*Begin preparation of Greek Yogurt cheese one day before serving with salad!
Toss the julienned peas and onion with the olive oil, lemon juice and vinegar.
Season with salt and pepper to taste. Put on plate and serve with a small round of your home made Greek Yogurt Cheese. Finish with a drizzle of olive oil and pinch of Maldon sea salt.