Classic pea salad updated with heat and mortadella

This warm pea salad is a modern twist on the classic pea, cheese, bacon and mayonnaise combo.

Charred Pea Salad

1 (4-ounce) piece of mortadella, cut into ¾-inch cubes (see note)

4 ounces ricotta salata OR feta cheese, cut into ½-inch cubes

2 cups fresh shelled OR frozen peas

¼ cup olive oil

Zest of 1 lemon

2 tablespoons roughly chopped flat-leaf parsley

2 medium garlic cloves, very finely chopped

Salt, to taste

¼ teaspoon ground black pepper

Heat a large skillet (preferably cast iron) over medium-high heat until the skillet starts to smoke, 2 to 3 minutes. Add the mortadella and stir occasionally.

Once it starts to render its fat, after about 3 minutes, add the ricotta salata. Once the cheese begins to blacken around the edges, after about 3 minutes, use a slotted spoon to transfer it to a large plate.

To the same skillet add the peas. Cook, shaking the pan occasionally, until the peas are blistered and charred, about 5 minutes. Drizzle the olive oil over the peas and return the mortadella and ricotta salata to the skillet along with the lemon zest, parsley and garlic. Season with the salt and pepper. Serve immediately.

Makes 4 servings.

Note: Mortadella is an Italian sausage made with pork to which pork fat is added, giving it the appearance of bolonga speckled with fat. Can substitute bolonga, but add some oil to the skillet.

Recipe adapted from Tastingtable.com.