Assorted lettuces and edible flowers
Lotsa lettuce. Lotsa peas. Don’t feel like turning on the stove. A salad would be nice. What kind of dressing should I use?
I’m scared to google ‘peas and lettuce salad‘ for fear of confronting the dreaded ‘M’ word – mayonnaise. Raw egg yolks and oil. Blech. Double blech.
I google it anyway, and the second hit on the list is Meeta’s Peas and Lettuce Salad @ What’s for Lunch, Honey?.
I was hoping I didn’t encounter some strange ingredient like ‘quark’ or ‘butter oil’, but this time she used sour cream. We didn’t have sour cream and deviated a great deal from the original recipe, but we loved it anyway.
We used an assorted blend of lettuces that we grew, including a ‘gourmet salad blend’ and some romaine.
Plus some black olives, red peppers, oranges and boiled peas – about 1/2 cup each.
We cooked 1/2 cup shelled peas partially covered with 2 tbsp of water in the microwave for 4 minutes, then dunked them in iced water. It is important to cover them. Else, they will explode and fly around.
While we shelled the Wando and Green Arrow Peas we love to eat the Bush Peas whole. They have juicy tender skins and are very sweet, like sugar snap peas. They were wonderful eaten raw, dipped in the dressing.
Use homemade Dijon-style mustard if you can. It tastes WAYYYYY better than store-bought, and is so very easy to make.
1 cup organic low-fat Greek-style (thick) yogurt
1 tablespoon Dijon-style mustard, preferably home-made
2 tsps lemon juice
1 tsp lemon zest
1 clove garlic mashed to a paste
1 finely chopped shallot
salt and pepper to taste
Mix everything and drizzle on the salad just before serving, or serve on the side.