A salad in the summer, is delicious, whether it is served as the main course or as part of a larger meal. I like to take advantage of the summer availability and freshness of the more fragile leafy greens, which pair beautifully with a simple lemon dressing.
INGREDIENTS:
a full bouquet of fresh leafy greens, (Such as: Butterhead, Boston, Bibb, Oak leaf, green or red leaf lettuce) hand torn into large bite size pieces
a large handful of heirloom cherry tomatoes (sliced in half)
a couple of large handfuls of fresh pea shoots
1 very thinly sliced small shallot
1 cup of lightly cooled blanched Edamame beans or freshly shelled green peas
For the dressing:
zest of half a lemon
1/4 cup of freshly squeezed lemon juice
1/2 cup of extra virgin olive oil
freshly ground sea salt
freshly ground large coarsely grated black pepper
METHOD:
First prepare the dressing:
Add all the ingredients into a glass measuring cup. Use a whisk to emulsify the dressing.
In a large serving bowl, place the fresh salad greens. Layer with the sliced shallots, pea shoots, and tomatoes, and sprinkle the peas or edamame beans around the perimeter of the salad. I like to present the untossed salad at the table. Minutes before serving, pour the dressing over the salad and gently toss.
TIPS:
1. I always use a whisk to emulsify the dressing ingredients. This produces a very light and creamy dressing.
2. It is best to dress the salad just before serving. This ensures that the salad will look and taste fresh.
3. The greens suggested in this salad are very fragile. Be sure to toss gently after you add the dressing.
INGREDIENTS:
a full bouquet of fresh leafy greens, (Such as: Butterhead, Boston, Bibb, Oak leaf, green or red leaf lettuce) hand torn into large bite size pieces
a large handful of heirloom cherry tomatoes (sliced in half)
a couple of large handfuls of fresh pea shoots
1 very thinly sliced small shallot
1 cup of lightly cooled blanched Edamame beans or freshly shelled green peas
For the dressing:
zest of half a lemon
1/4 cup of freshly squeezed lemon juice
1/2 cup of extra virgin olive oil
freshly ground sea salt
freshly ground large coarsely grated black pepper
METHOD:
First prepare the dressing:
Add all the ingredients into a glass measuring cup. Use a whisk to emulsify the dressing.
In a large serving bowl, place the fresh salad greens. Layer with the sliced shallots, pea shoots, and tomatoes, and sprinkle the peas or edamame beans around the perimeter of the salad. I like to present the untossed salad at the table. Minutes before serving, pour the dressing over the salad and gently toss.
TIPS:
1. I always use a whisk to emulsify the dressing ingredients. This produces a very light and creamy dressing.
2. It is best to dress the salad just before serving. This ensures that the salad will look and taste fresh.
3. The greens suggested in this salad are very fragile. Be sure to toss gently after you add the dressing.
