The first few shareboxes of the season always seem to
overflow with lettuce and scallions. Peas and mint are also hallmarks of the
early season. This salad is my
take on a salad that appeared in American
Grown, First Lady Michelle Obama’s garden journal and cookbook.
Ingredients
1 head bib, butter, or romaine lettuce
1 Cup snap or snow peas or a combination
1 Cup shelled peas
1-2 scallions
½ Cup mint leaves
zest and juice of one lemon or lime (about 2 Tbsp)
6 Tbsp grapeseed or olive oil
salt and pepper
Procedure
Make the dressing: Chop the mint finely and combine with the
lemon juice and ¼ tsp salt. Let sit for a few minutes to the salt dissolves. Whisk
in the olive oil. Taste and add
salt and pepper as needed to taste. Set aside.
Blanch the peas and rinse in cold water.
Slice the scallions including some of the greens.
Wash and dry the lettuce, and cut into a chiffonade.
Place the lettuce in a large serving bowl. With your fingers, gently toss
the peas and scallions with the dressing and place on top of the lettuce. Serve
as a side salad at any meal.
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