At EVO pizza in N. Charleston, SC I had the best salad ever. Perfect green peas, lemony-tasting yet crisp marinaded red onions, feta cheese and a few microgreens. That's it but it was divine.
1. suggestions on how to reproduce the onions? How long can I soak in lemon juice before they loose their color and get limp?
2. Guidelines on cooking the peas so they are perfect, not wrinkled? (i spend a fortune and am about to spend forever shucking WF green peas...don't want to screw them up!)