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English Pea Salad
- 1 tablespoon freshly squeezed lemon juice
- 1 tablespoon Champagne vinegar
- 4-5 tablespoons extra-virgin olive oil
- Salt to taste
- Freshly ground black pepper to taste
- 2 1/2 cups shelled English peas
- Three heads of Belgian endive bruised leaves removed
- 2 bunches small-leaved watercress about 1 lb
- Pecorino Romano
Directions:View on PBS Food
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