What's Cooking: Uncle Giuseppe's Marketplace Peas and mushroom salad

Chef Giovanni Farruggio, of Uncle Giuseppe's Marketplace, shows News 12's Lily Stolzberg how to make peas and mushroom salad.

News 12 Staff

May 20, 2020, 10:49 AM

Updated 1,599 days ago

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Chef Giovanni Farruggio, of Uncle Giuseppe's Marketplace, shows News 12's Lily Stolzberg how to make peas and mushroom salad.
Ingredients:
1 lb frozen peas
3 oz cremini mushroom quartered
3 medium cloves of sliced garlic
8 oz marinated cippolini onions quartered
1/2 cup cippolini onion brine
10 sprigs of thyme
1/8 cup olive oil
1 tbs lemon juice
Pinch of salt
Directions:
Blanch peas and set aside.
Drain cippolini reserving the liquid.
Toss mushroom, garlic and oil in a bowl to coat and place on a sheet pan.
Sprinkle with salt, add thyme and roast at 400 degrees for 10-12 min.
Once the mushrooms are roasted, toss with the peas, 4 oz of cippolini onions and the dressing.
Cippolini dressing:
Place 4 oz cippolini, lemon juice and 1/2 cup of cippolini brine in a food processor. Blend until it emulsifies.
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