Herbed Summer Wedge Salad
Herbed Summer Wedge Salad
Serves 6
This recipe came together on the fly with seasonal produce I had on hand. It was so fresh and delicious that I’m passing it along. Shout out to my daughter for the mint addition, which really makes this salad!
Ingredients:
1 head iceberg lettuce, core removed and cut into 6 wedges
1 head leaf lettuce, torn into large bite-sized pieces.
1 quart shelling peas, shelled (about ¾-1 cup total)
6 red radishes, thinly sliced
1 handful torn fresh mint, or spearmint
1 handful of other soft herbs such as basil, parsley and chives, combined
3 tablespoons or more extra virgin cold pressed olive oil
Juice of 1 lime, and another cut into 6 wedges for garnish
Fine sea salt
Method:
In a medium bowl, sprinkle a teaspoon of olive oil and a pinch of sea salt over leaf lettuce and toss. On a medium platter, layer leaf lettuce and top with iceberg wedges. Scatter peas and fresh herbs over top. Sprinkle with lime juice and remaining olive oil. Sprinkle with a few more pinches sea salt and serve. Easy “peas-y!”
Variations:
Substitute lime with lemon juice and lemon wedges.
Top with ¼ cup or more crumbled soft goat or feta cheese.
Add ¼ cup finely sliced red onion in place of radishes
