Wash and pat dry the basil and the mint, pluck 1/2 cup of leaves from each.
Peel, trim, and mince the garlic.
Start Cooking
Measure out 2 tbsps. lemon juice into a large bowl. Whisk in salt and pepper to your taste.
Whisk in 1/3 cup olive oil and the lemon zest.
Either mince the herbs by hand or in a small food processor.
Whisk the minced herbs into the dressing. Taste for seasoning.
Drain the peas. Add them, with the other vegetables to the dressing and toss, toss, toss. Taste and correct the seasoning.
Put the salad in the fridge, and while the salad is chilling, mix the garlic with 8 tbsps. (1 stick) butter in a small bowl
Cut the baguette in two pieces. Cut each piece in half, lengthwise.
Spread the cut sides of the baguette with the garlic butter. Sprinkle with some salt, and some hot paprika (if you want some kick to it).
Put the bread in the oven.
Get someone to set the table, or do it yourself.
Take the salad out of the fridge. Add the almonds and toss well.
Shave the Parmigiano over the salad, using a vegetable peeler. Leave the cheese on top of the salad, and take it to the table.
Check the garlic bread. It should be nice and hot, the butter should be melted and the kitchen should smell great. Remove it from the oven, put it in a basket, and take it to the table. Don’t forget the wine!
