Spring Salad Recipe
Delicate Butter lettuce pairs beautifully with creamy dressings like this one made of crème fraîche, herbs and lemon. Other hallmarks of spring, fresh herbs, and green peas. Radishes add color while creamy feta provides salty notes and pepitas bring a little bit of crunch.
Servings: 6 servings
Ingredients
For the Creamy Herb Dressing
- 3 tablespoons crème fraîche
- 3 tablespoons extra virgin olive oil
- 2 teaspoons honey
- 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
- 1 head Buttercrunch lettuce (torn into bite-sized pieces)
- 3 green onions (sliced thin)
- 4 radishes sliced thin
- 1 cup snap peas (sliced thin)
- ¼ cup flat-leaf parsley
- ¼ cup loosely packed mint leaves
- ¼ cup crumbled feta
- ¼ cup pepitas
Instructions
- Spoon the crème fraiche into a mixing bowl, whisk in the olive oil, honey, chives, mint and chervil. Grate the lemon peel very finely into the bowl with the crème fraîche.
- 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.
- Toss lettuce, green onions, radishes, snap peas, parsley, mint, feta and pepitas together. Dress with the at the table.
