Pea, Butter Lettuce & Herb Salad
Source of Recipe
Bernice
List of Ingredients
Pea, Butter Lettuce & Herb Salad
1 cup freshly shelled peas (about 1 lb unshelled) or frozen peas
kosher salt to taste
3 tablespoon extra virgin olive oil
1 tablespoon fresh lemon juice
1 teaspoon freshly grated lemon zest
freshly ground black pepper to taste
1 small head butter lettuce, washed & dried, leaves torn into bite-size pieces
6 medium radishes, thinly sliced
4 scallions (white & light green parts only), thinly sliced on the diagonal
1/4 cup loosely packed fresh flat-leaf parsley
1/4 cup loosely packed fresh chervil leaves
2 tablespoons very coarsely chopped fresh tarragon
2 tablespoons thinly sliced chives
3 ozs ricotta salata, shaved thinly with a vegetable peeler (optional)
Recipe
If using fresh peas, sample them.
If they are young, sweet & tender, keep them raw.
If they are old & a bit tough, blanch them in a small pot of boiling salted water until just tender; 2 to 4 minutes.
Drain the peas & spread them on a baking sheet in a single layer to cool.
If using frozen peas, thaw them by leaving them at room
temperature or by running them under warm water.
In a small bowl, whisk together the olive oil, lemon juice & lemon zest, along with some salt & pepper to taste.
Just before serving, toss the peas in a small bowl with 1
tablespoon of the dressing.
Toss the butter lettuce, radishes, scallions & herbs in a large bowl with just enough of the remaining dressing to lightly coat all.
Season to taste with salt & pepper.
Arrange the salad on individual serving plates.
Top each serving with some of the peas & the ricotta salata (if using).
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