Sweet Pea Salad with Red Onion, Parmesan, and Butter Lettuce
An easy-to-make delicious and light salad perfect for spring and summer.
Servings: 4 servings
Equipment
- 1 colander
- 1 medium spoon
Ingredients
- 2 cups frozen peas thawed, rinsed, and drained
- ¼ cup very thinly sliced red onion
- 2 tablespoons chopped fresh basil
- 1 tablespoons chopped mint
- 2 tablespoons extra virgin olive oil
- 1 teaspoon lemon zest
- 1 teaspoon fresh lemon juice
- ¼ teaspoon fine kosher salt or to taste
- ¼ teaspoon freshly ground black pepper or to taste
- ¼ cup grated Parmigiano Reggiano or Pecorino Romano
Salad
- 4 head Bibb or butter lettuce rinsed and torn into bite-size pieces
- 1 tablespoon freshly squeezed lemon juice
- 3 tablespoons extra virgin olive oil
- pinch kosher salt
- 3-4 grounds freshly ground black pepper
Instructions
Sweet Pea Salad
- Thaw, rinse, drain, and pat dry sweet peas on paper towels. Place in a medium bowl.
- Place thinly sliced red onion in a colander over a bowl of iced water. Allow to sit, 5 - 10 minutes to soak red onion. Drain red onion and pat dry on paper towels. Add the red onion to the sweet peas.
- Add the chopped herbs, lemon zest, oil, lemon juice, salt and pepper to the sweet peas/red onion mixture. Gently stir with a spoon. Cover and place in the refrigerator until ready to serve.
- When ready to serve, add the grated cheese to the sweet pea salad.
Salad Assembly
- Place the torn lettuce in a large bowl. Sprinkle lemon juice and extra virgin olive oil over the lettuce. Sprinkle the salt and pepper. Gently toss the lettuce mixture. Taste for additional seasoning.
- Add the Sweet Pea Salad Mixture to the lettuce salad. Add more grated cheese to the salad.
- Divide the Sweet Pea Salad/Lettuce among four plates. Top with more cheese, if desired.