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Baby Spring Lettuce with Sweet English Peas, Spring Onions and Champagne Vinaigrette

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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.