Garden Pea Salad
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. See the FoodkieKitchen Spring Pea Salad on YouTube for a demonstration. ~Joanna
Yield 2 people
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
| 1 | Remove leaves at their base and lay out in a circle on a serving plate, stem ends towards the center. |
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| 2 | Make vinaigrette. In a bowl, stir lemon juice and sugar, then whisk in oil and pepper. |
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| 3 | Drizzle lettuce leaves with vinaigrette, then sprinkle with cheese. |
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| 4 | Distribute peas and onion over salads. |
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| 5 | For best flavor, chill for 15 to 30 minutes before serving. |
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