The sweet crunch of sugar snap peas and tender English peas and peppery radish slices are brought to light with a delicately sweet vinaigrette. Chill and pat the peas dry before adding them to the salad- it gives the best flavor and texture.
1 head butter lettuce, washed and dried, leaves torn into bite-size pieces
8oz fresh English peas, or 1 C frozen peas, thawed
8oz sugar snap peas, strings removed
6 medium radishes, thinly sliced
3 scallions, white and light green parts, thinly sliced
For garnish – 2 T coarsely chopped dill, tarragon, basil, chives and/or parsley
(Optional- 2oz. crumbled feta or ricotta salata, shaved with a vegetable peeler)
Honey Herb Vinaigrette
1/3 C fresh herbs- dill, tarragon, basil, chives or parsley (can substitute with 1 T dried), finely chopped
1 T white wine vinegar or apple cider vinegar
1 T fresh squeezed lemon juice
½ t lemon zest
1 t honey
1 t Dijon mustard
¼ – ½ C extra-virgin olive oil
Sea salt to taste
Prepare the vinaigrette: Put all the dressing ingredients except the olive oil, in a small jar and shake to combine. Add ¼ cup of olive oil and shake well. Taste and adjust for salt and more olive oil, if desired. (If you have a mini food processor, use that and process until emulsified). Set aside.
For the salad: If using fresh peas, sample them. If they are young, sweet, and tender, keep them raw. If they are older and a bit tough, blanch them in small pot of boiling water until they are tender, 2 to 4 minutes. Drain and immediately rinse under very cold water. Shake off excess water and refrigerate until well-chilled, at least one hour.
Bring another pot of water to a boil and add the sugar snap peas and blanch until crisp-tender, one to 2 minutes. Drain and immediately rinse under very cold water. Shake off excess water and refrigerate until well-chilled, at least one hour.
Combine the lettuce, scallions and radishes in a salad bowl, and toss to combine, taking care to separate the radish slices. Pat dry the English peas and sugar snap peas with a clean dish towel if they are very wet, and add them. Dress lightly and toss the salad gently (you may not need all the dressing); garnish with your roughly chopped herbs of choice. Serves 4.