The local farmer had fresh peas this morning, and the urge came upon me to buy a half pound to shell for lunch. I always have a salad, and so I thought about how I would work my peas into my weekday salad ritual. I decided to make a salad rendition of Petits Pois ala Francaise, plus shaved cheese. <br />As I shelled the peas, memories came back to me in a flood. I remembered shelling mounds of peas, as a five year old, for Saturday or Sunday dinners at our resort. I had help, of course, from a waitress or two, since the time spent only guaranteed a serving spoonful of peas for each guest. <br />Using a half pound of peas is the perfect amount to mix with a half head of romaine lettuce. I cook the peas until they are al dente, so there is a little bite to the peas and they do not turn mushy.

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