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Herby Spring Salad
Ingredients
Scale
- 4 heads of little gem lettuce, leaves separated
- 1 cup English peas, shelled
- 1 cup snap peas, halved
- 1 bunch radishes, thinly sliced
- Handful of fresh mint leaves
Dressing Ingredients
- 1/4 cup yogurt
- 1/2 shallot, minced
- 1 tablespoon fresh chives, finely chopped
- 1 tablespoon fresh parsley, finely chopped
- 3 tablespoons white wine vinegar
- 1/2 lemon, juiced
- 1/2 cup olive oil
- Salt and pepper, to taste
Instructions
- Prepare the Salad Ingredients
Add the little gem lettuce, snap peas, radishes, and mint leaves to a large bowl.
If you prefer cooked English peas, blanch them in salted boiling water for 30 seconds, then transfer them to an ice bath to cool. Drain and add to the salad. Alternatively, add the peas raw if you’re short on time. - Make the Dressing
In a bowl, combine the yogurt, minced shallot, chives, parsley, white wine vinegar, and lemon juice. Gradually whisk in the olive oil until the dressing is emulsified. Season with salt and pepper to taste. - Assemble and Serve
Pour the desired amount of dressing over the salad and toss gently to combine. Reserve any extra dressing for later use. Serve immediately and enjoy!