Spring Lettuces with Sweet Peas, Chives, Dill, and Mint
Published by Workman
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
Dietary Considerationdiabetic, gluten-free, halal, kosher, lactose-free, peanut free, soy free, tree nut free, vegan, vegetarian
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
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.
2004 Frank Stitt