Pea, Butter Lettuce & Herb Salad

Pea, Butter Lettuce & Herb Salad
Photo by Scott Phillips


  • Freshly ground black pepper
  • ¼ cup loosely packed fresh flat-leaf parsley leaves
  • 3 oz. ricotta salata, shaved thinly with a vegetable peeler (optional)
  • 1 cup fresh shelled peas (about 1 lb. unshelled) or frozen peas
  • 2 Tbs. thinly sliced chives
  • 2 Tbs. very coarsely chopped fresh tarragon
  • 3 Tbs. extra-virgin olive oil
  • + 7 more ingredients
    • ¼ cup loosely packed fresh chervil leaves
    • 6 medium radishes, thinly sliced
    • 4 scallions (white and light-green parts), thinly sliced on the diagonal
    • 1 small head butter lettuce, washed and dried, leaves torn into bite-size pieces
    • 1 Tbs. fresh lemon juice
    • 1 tsp. finely grated lemon zest
    • Kosher salt

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, ...

View full recipe at Fine Cooking


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