Butter Lettuce and Spring Pea Salad

2 cups shelled fresh peas or frozen peas
1 tablespoon snipped, fresh, dill weed
1 tablespoon lemon juice
1 tablespoon cider vinegar
2 teaspoons Dijon mustard
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
3 tablespoons olive oil
2 small heads Belgian endive
1 large head butter or Bibb lettuce, separated into leaves
Freshly ground black pepper
3 tablespoons chopped macadamia nuts, toasted (optional)
Chive blossom florets or snipped fresh chives (optional)

Fill a medium saucepan with water. Bring to boiling over a high heat. Add peas and cook for 1 minute,
stirring often. Immediately drain in a colander. Rinse with cold water. Drain peas again and set aside.
For mustard vinaigrette: in a medium bowl combine dill weed, lemon juice, vinegar, mustard, salt, and
the ¼ teaspoon pepper. Slowly add the oil in a thin stream, whisking until fully blended. Add peas to
vinaigrette; toss to coat.

Slice endive in half lengthwise and remove core. Slice endive lengthwise into thin strips. Add endive to
pea mixture. Sprinkle with additional pepper. If desired, top with nuts and chive blossom florets.

Arrange lettuce on a platter with pea mixture. Sprinkle with additional pepper. If desired, top with nuts
and chive blossom florets.

Tip: Break the chive blossom stems to get florets.

Serves 6

Images and recipes used with permission of Susanne Jackubowski, Fight Fire with Food.

Nada’s Tips & Tricks:

My family doesn’t like endive so I used Boston and romaine lettuce. Our grocery store didn’t have macadamia nuts so I used pine nuts instead. A nice offset to a heavier meal with its freshness…or a vibrant looking lunch option!