Butter Lettuce and Spring Pea Salad with Mustard Vinaigrette

Butter Lettuce and Spring Pea Salad with Mustard Vinaigrette
1,503views
Makes:
6 servings
Yields:
6 side-dish servings
Start to Finish:
30 mins
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Butter Lettuce and Spring Pea Salad with Mustard Vinaigrette

Ingredients
2
cups shelled fresh peas or frozen peas
1
tablespoon snipped fresh dillweed
1
tablespoon lemon juice
1
tablespoon cider vinegar
2
teaspoons Dijon-style mustard
1/4
teaspoon salt
1/4
teaspoon freshly ground black pepper
3
tablespoons olive oil
2
small heads Belgian endive
1
large head butter or Bibb lettuce, separated into leaves
 
Freshly ground black pepper
3
tablespoons chopped macadamia nuts, toasted(optional)
 
Chive blossom florets* or snipped fresh chives (optional)

Directions

  1. Fill a medium saucepan with water. Bring to boiling over high heat. Add peas; cook for 1 minute, stirring once. Immediately drain in a colander. Rinse with cold water. Drain peas again and set aside.
  2. For mustard vinaigrette, in a medium bowl combine dillweed, lemon juice, vinegar, mustard, salt, and the 1/4 teaspoon pepper. Slowly add the oil in a thin stream, whisking until fully blended. Add peas to vinaigrette; toss to coat.
  3. Slice endive in half lengthwise and remove core. Slice endive lengthwise into thin strips. Add endive to pea mixture; lightly toss to mix.
  4. Arrange lettuce on a platter; top with pea mixture. Sprinkle with additional pepper. If desired, top with nuts and chive blossom florets.

From the Test Kitchen

*Tip:

Break the chive blossom from the stem to get florets.

Nutrition Facts

(Butter Lettuce and Spring Pea Salad with Mustard Vinaigrette)
    Per serving:
  • 107 kcal cal.,
  • 7 g fat
  • (1 g sat. fat,
  • 1 g polyunsaturated fat,
  • 5 g monounsatured fat),
  • 0 mg chol.,
  • 142 mg sodium,
  • 8 g carb.,
  • 3 g fiber,
  • 3 g sugar,
  • 3 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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