Foodie Friday Recipe: Spring Pea Salad

Say hello to spring with a tangy, crunchy green salad full of healthy, fresh spring ingredients! Get the recipe here…

Spring is the perfect time for fresh, crisp, green salads, and this recipe combines the juicy snap of sweet spring peas with the tang of slightly bitter greens for a mouthwateringly fresh salad bowl. And of course, we all know the dressing makes the salad! The light, creamy/tart dressing provides the perfect foil for the greens in this one.

Use peppery watercress and escarole as suggested, or you could also substitute arugula. Either way, you can’t go wrong! Any of these spring greens are packed with fresh flavor and nutritional impact.

This recipe, from Via Carota in New York City, can be made meatless by using shaved Parmesan cheese instead of the prosciutto.

Spring Pea Salad

Total Time: 30 minutes
Serves: 4-6

For the salad:

3 cups fresh sugar snap peas, blanched and chilled
1 head Bibb lettuce, butter lettuce or escarole
1 bunch watercress leaves
8 slices of prosciutto or shaved Parmesan

For the dressing:

1 shallot, finely chopped
1 garlic clove, zested
2 sprigs thyme leaves, chopped
¼ cup aged Sherry vinegar
¼ cup warm water
½ cup Robiola cheese, Greek yogurt or crème fraîche
1 cup extra virgin olive oil
Salt and pepper to taste

Directions:
……………………………………………………..

Check out the full recipe at the WallStreetJournal.com for full instructions.

 

Image Source: The Wall Street Journal