Pea, Butter Lettuce & Herb Salad
This salad is best with very fresh, young peas that are tender enough to be eaten just barely blanched or even raw.
To learn more, read the article:
Peas from the Pod
1 cup fresh shelled peas (about 1 lb. unshelled) or frozen peas
3 Tbs. extra-virgin olive oil
1 Tbs. fresh lemon juice
1 tsp. finely grated lemon zest
Freshly ground black pepper
1 small head butter lettuce, washed and dried, leaves torn into bite-size pieces
6 medium radishes, thinly sliced
4 scallions (white and light-green parts), thinly sliced on the diagonal
1/4 cup loosely packed fresh flat-leaf parsley leaves
1/4 cup loosely packed fresh chervil leaves
2 Tbs. very coarsely chopped fresh tarragon
2 Tbs. thinly sliced chives
3 oz. ricotta salata, shaved thinly with a vegetable peeler (optional)
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 a small pot of boiling salted water until just tender, 2 to 4 minutes. Drain and 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 the oil with the lemon juice, lemon zest, and salt and pepper to taste.
Just before serving, toss the peas in a small bowl with 1 Tbs. of the dressing. Toss the butter lettuce, radishes, scallions, and herbs in a large bowl with just enough of the remaining dressing to lightly coat. Season to taste with salt and pepper.
Arrange the salad on individual serving plates and top with the peas and the ricotta salata (if using).
nutrition information (per serving):
photo: Scott Phillips
From Fine Cooking 92
, pp. 52
March 12, 2008