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Spring Pea Salad

American

The secret of this essential early summer salad is to layer the flavors rather than tossing the ingredients together. Little gem lettuce, which is a miniature Romaine-type, is my preferred lettuce to use, but any baby lettuce that is available in full-head form will work.
Ingredients
1/4 cup fresh English peas, or sugar snap peas, shells discarded
1 head of Little Gem lettuce
2 tablespoons paper thin slices of red onion
2 tablespoons grated parmigiana reggiano

vinaigrette dressing:
2 tablespoons lemon juice
1/2 teaspoon sugar
3 tablespoons olive oil
1/4 teaspoon freshly ground black pepper
Steps
1 Remove leaves at base and lay out in a circle on a plate, stem ends towards center.

2 Make vinaigrette. In a bowl stir lemon juice and sugar, then whisk in oil and pepper.

3 Drizzle lettuce leaves with vinaigrette then sprinkle with cheese.

4 Distribute peas and onion over salads.

5 For best flavor, chill for 15-30 minutes before serving.


Yield
people  use metric
original recipe yield: 2 people

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