Spring Salad Recipe
Delicate Buttercrunch lettuce pairs beautifully with creamy dressings like this one made of creme fraiche, herbs and lemon. Other hallmarks of spring, fresh herbs, green peas, radishes and edible flowers add color while crispy prosciutto provides salty notes and a bit of crunch.
Ingredients
For the Dressing
- 3 tablespoons crème fraîche
- 3 tablespoons extra virgin olive oil
- 1 tablespoon minced fresh chives
- 2 teaspoons minced fresh mint
- 2 teaspoons minced fresh chervil
- 1 lemon
- ½ teaspoon fine sea salt
- ¼ teaspoon ground white pepper
For the Salad
- 4 ounces thinly sliced prosciutto sliced cross-wise into 1-inch strips
- 1 head buttercrunch lettuce torn into bite-sized pieces
- 3 green onions white and light-green parts only, sliced thin
- 4 radishes sliced thin
- 1 cup cooked shelled green peas
- 1 cup edible flowers such as snapdragons, rose petals, and pansies
- ¼ cup flat-leaf parsley
- ¼ cup loosely packed mint leaves
Instructions
- Spoon the creme fraiche into a mixing bowl, whisk in the olive oil, chives, mint and chervil. Grate the lemon peel very finely into the bowl with the creme fraiche. Cut the lemon cross-wise, and then squeeze its juice into a bowl or small pitcher. Strain the juice to remove the pulp and pips, and pour the juice into a mixing bowl. Whisk the lemon juice, salt and white pepper into the dressing, and set it aside until you're ready to dress the salad.
- Heat a cast iron skillet over high heat. When pre-heated, drop in the prosciutto, and cook it until crisped. Set it on a plate to cool while you prepare the other ingredients.
- Toss the vegetables, flowers and herbs together. Toss in the crispec prosciutto, and dress with the creme fraiche dressing at the table.
