Every week on the Good Food Blog we celebrate Meatless Monday by sharing a vegetarian recipe from our archives.
Amelia Saltsman first shared this recipe for English Pea & Spring Herb Salad with Lemon-Yogurt Vinaigrette on March 25, 2005.
Keep reading for the full recipe…
English Pea & Spring Herb Salad with Lemon-Yogurt Vinaigrette
Makes 6-8 servings of salad, about 2/3 cup dressing
For the salad:
1 cup shelled English peas
– cup dill, snipped
8 leaves fresh mint, torn
3 Tablespoons chives, snipped
1 cup pea shoots, small leaves no tendrils
8 cups butter lettuce
Arugula flowers
For the dressing:
1/2 lemon, juiced
2 Tablespoons plain yogurt
1 tsp Dijon mustard
Kosher or sea salt
Freshly ground black pepper
1/2 cup olive oil
Blanch peas in boiling salted water for 1-2 minutes, then refresh in cold water and ice to stop cooking and to preserve bright green color. In large salad bowl, mix together peas, dill, mint, chives, pea shots and butter lettuce. In medium bowl, whisk together lemon juice, yogurt, mustard and 3/4 teaspoon salt and a couple of grindings of black pepper. Slowly whisk in olive oil. Taste for seasoning by dipping lettuce leaf lightly in dressing. Add salt or pepper as needed. Toss salad with enough dressing to lightly coat vegetables. You should have some dressing left over.
-Copyright 2005, Amelia Saltsman