Baby Spring Lettuces with Sweet English Peas, Spring Onions and Champagne Vinaigrette
For the Salad:
8 small bunches of baby lettuces (green oak leaf, red oak leaf, Lola Rossa, baby romaine)
washed and dried, large leaves torn in half
4 each watermelon radish, peeled and sliced thin
2 cups English peas, raw
For the Vinaigrette:
6 spring onions
2 tablespoons extra virgin olive oil
1/2 cup sour cream
1/2 cup buttermilk
1 tablespoon fresh lemon juice
2 tablespoons champagne vinegar
Kosher salt and fresh ground pepper
Peel and quarter the onions and place in a non-reactive bowl. Add olive oil and season with salt and pepper. Spread on a sheet pan and roast in the oven until tender. Flip the pieces over in the pan so they brown evenly.
Remove from the oven and let cool to room temperature.
Chop the onions fine and place in a non-reactive bowl. Add the sour cream, buttermilk, lemon juice and vinegar. Mix together and season with salt and pepper to taste. Hold in refrigerator.
Place a mix of greens on 8 plates with the radishes. Sprinkle the peas onto each plate. Grind some fresh pepper over the greens. Drizzle the vinaigrette over each plate. Serve immediately.