Faurot Ranch Organic Lamb's Lettuce

Name: Faurot Ranch Organic Lamb's Lettuce with Pea Shoots, Watermelon Radish, Parsley, Fava Beans and a Creamy Chervil Dressing
Ingredients: 8 cups lamb’s lettuce leaves (washed and drained); 2 cups pea shoots; 1 bunch Italian parsley (washed, drained and leaves picked from stems); 2 cups cooked shelled fava beans; 4 each watermelon radish (peeled and slice thin on a mandolin); 1/4 tsp peeled crushed garlic; 1 green onion (chopped fine); 2 Tbsp fresh chervil (chopped fine); 1/4 cup mayonnaise; 2 Tbsp yogurt; 1 1/2 tsp lemon juice; Kosher salt and fresh ground pepper

Faurot Ranch Organic Lamb's Lettuce with Pea Shoots, Watermelon Radish, Parsley, Fava Beans and a Creamy Chervil Dressing

Print Recipe

Ingredients

8 cups lamb’s lettuce leaves washed and drained
2 cups pea shoots
1 bunch Italian parsley washed, drained and leaves picked from stems
2 cups cooked shelled fava beans
4 each watermelon radish peeled and slice thin on a mandolin

Dressing

1/4 tsp peeled crushed garlic
1 green onion chopped fine
2 Tbsp fresh chervil chopped fine
1/4 cup mayonnaise
2 Tbsp yogurt
1 1/2 tsp lemon juice
Kosher salt and fresh ground pepper

Instructions

Arrange all salad components in a rimmed platter, season with kosher salt and pepper, cover with damp paper towels and set aside.
Place all ingredients for the dressing in a small bowl. Use a hand held food processor to mix all the ingredients until smooth. Add kosher salt and pepper to taste.

To serve:

Remove the paper towels from the greens and place the rimmed platter in the center of the dinner table. Drizzle the dressing over and toss until all ingredients are coated and mixed thoroughly. Serve family style into salad plates.

Check out other Spring recipes!

Spring Farro Bowl

Baked Strawberries with Meyer Lemon Zabaglione

Wild Mushroom Lasagna

Shaved Asparagus with Garlic and Ginger

Insalata Mista

Strawberry and Meyer Lemon Meringue Pie

Almond-Crusted California Halibut with Asparagus and Morel Mushrooms

Red Butter Lettuce with Microgreens, Red Onions and Orange Tarragon Vinaigrette

Spring Vegetables in Broth

Grilled Marin Sun Farms Grilled Leg of Lamb with Mint Pesto, Fregola and Asparagus and Leek Sauté