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Baby Spring Lettuce with Sweet English Peas, Spring Onions, and Champagne Vinaigrette
Baby Spring Lettuce with Sweet English Peas, Spring Onions and Champagne Vinaigrette
Ingredients
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
Vinaigrette
- 6 spring onions
- 2 Tbsp extra virgin olive oil
- 1/2 cup sour cream
- 1/2 cup buttermilk
- 1 Tbsp fresh lemon juice
- 2 Tbsp champagne vinegar
- Kosher salt and fresh ground pepper
Instructions
- 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.
To serve
- 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.
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Epicurean Group - 111 Main Street, Suite 3, Los Altos, CA 94022 - 415.895.2800
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