Spring Lettuces with Sweet Peas, Chives, Dill, and Mint

This image courtesy of Joseph DeLeo

Herb leaves are a standout when used as a major component in a salad. Pile them on and mix them up—replace the dill with chervil or basil if it suits your fancy. Spring lettuces to try here include watercress, arugula, frisée, mâche, oak leaf, little Bibb, and romaine. Add cubes of mozzarella, wedges of feta, or matchsticks of Comté if you like.

NotesTo Drink: Riesling, Domaine Weinbach Riesling, Allan Scott




Total Timeunder 30 minutes

OccasionCasual Dinner Party

Recipe Courseappetizer

Dietary Considerationdiabetic, gluten-free, halal, kosher, lactose-free, peanut free, soy free, tree nut free, vegan, vegetarian

Mealdinner, lunch

Taste and Texturecrisp, herby, light

Type of Dishfirst course salad, salad


  • 1 heaping cup spring lettuce mix (see headnote), trimmed, washed, and dried
  • 1 cup coarsely chopped herbs, such as mint, dill, chives, and parsley
  • 1/2 cup sweet English peas, blanched in boiling salted water until tender, cooled in an ice bath, and drained
  • A few pea tendrils (optional)
  • ¼ cup Sherry Vinaigrette
  • Kosher salt and freshly ground black pepper


  1. Combine the lettuces, herbs, peas, and pea tendrils, if using, in a large bowl and gently toss with the vinaigrette. Season with salt and pepper and serve.

    Variation: Add some sliced boiled or steamed new potatoes and sliced scallions.

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