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Butterhead lettuce salad with peas and herbs

butterhead lettuc herb saladButterhead lettuce salad with peas and herbs: We have been hunting the worldwide web for exciting ideas for the varieties of lettuce that bloom at The Farm at Rockledge Gardens.

We will start with the butterhead lettuce. A wonderful lettuce the delicacy of which belies it being able to last in the fridge for well over a week! The Butterhead has a complex structure of nooks and crannies and lightly bitter flavour that will work well with sweet dressing or ingredients like peas. This is the reason we chose this recipe for butterhead lettuce salad with peas and herbs.

From Fine Cooking.com: This salad is best with very fresh, young peas that are tender enough to be eaten just barely blanched or even raw.

Ingredients serves 4

  • 1 cup fresh shelled peas (about 1 lb. unshelled) or frozen peas, defrosted
  • Kosher salt
  • 3 tablespoons extra-virgin olive oil
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon finely grated lemon zest
  • Freshly ground black pepper
  • 1 small head butter lettuce, washed and dried, leaves torn into bite-size pieces
  • 6 medium radishes, thinly sliced
  • 4 scallions (white and light-green parts), thinly sliced on the diagonal
  • 1/4 cup loosely packed fresh flat-leaf parsley leaves
  • 1/4 cup loosely packed fresh chervil leaves
  • 2 tablespoons very coarsely chopped fresh tarragon
  • 2 tablespoons thinly sliced chives
  • 3 oz. ricotta salata, shaved thinly with a vegetable peeler (optional)
  1. 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, thaw them by leaving them at room temperature or by running them under warm water.
  2. In a small bowl, whisk the oil with the lemon juice, lemon zest, and salt and pepper to taste.
  3. Just before serving, toss the peas in a small bowl with 1 Tbs. of the dressing. Toss the butter lettuce, radishes, scallions, and herbs in a large bowl with just enough of the remaining dressing to lightly coat. Season to taste with salt and pepper.
  4. Arrange the salad on individual serving plates and top with the peas and the ricotta salata (if using).

butterhead lettuc herb salad

Published by thebigdreamfactory

My name is Susie Evans-Ardovini and I created The Big Dream Factory. I was born in the UK and have been a chef and restauranteur for over 30 years. During this time I have also lived in France and Italy where I visited many beautiful places and met many wonderful people. I am particularly impressed with the Italian way of life and their approach to food. Many families work extremely hard to grow and produce their own salumi, cheese, wine and olive oil which means that they have a wealth of knowledge and experience, most of which has been handed down through countless generations. It is no different in the kitchen. Nearly all foods served at an Italian table have been gathered from someones garden or field, and is then served alongside homemade, pasta, gnocchi, and countless dishes that could not be recounted in this tiny space since each family's knowledge is unique ... well, you can only imagine. I have walked Rome, climbed to the top of the Vatican, seen Milan, Venice, the Cinque Terre, climbed mountains, walked The Path of the Gods, wandered the great city of Napoli, lived on the little Island of Ponza and gathered a pile of friends, family and photographs as well as invalueable experience along the way. I became a new immigrant to the U.S.A on December 15th, 2013. With the support of many great friends and a passion (bordering on obsession), I am here in search of the American Dream and to bring you the natural flavours and vibrant colours of Italy. All my pasta, gnocchi and biscotti are made by hand just as I saw Italians do in homes and good restaurants all over Italy, every day and sometimes, twice a day. I hope you enjoy my creations and invite you to share your comments, photographs and recipes with me on Facebook or Twitter. In return I of course, will share beautiful Italy with you.

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