Mixed Greens Salad With Freshly Shelled Peas And Edible Flowers Recipes

MIXED GREEN SALAD

Steps:

• Trim off the tough stems of the watercress. Core the Boston lettuce and separate leaves. Rinse greens and shake off any excess moisture. Put greens in a mixing bowl and add the tomato.
• Blend vinegar, garlic and mustard in a small mixing bowl. Stir with a whisk, gradually adding the oil. Add salt and pepper. Pour over greens and tomato and toss.

GREEN SALAD

Steps:

• So, to make the salad, get yourself a round lettuce, such as Boston or Bibb, and remove each leaf from the core. Wash them in plenty of cold water. Spin dry or blot with paper towels and pile them into a bowl. Make a basic dressing by mixing together 3 parts extra-virgin olive oil, 1 part lemon juice, a pinch of sea salt and freshly ground black pepper. Drizzle the dressing over the leaves and use the tips of your fingers to gently mix the salad together. Be careful not to overdress it, though, or your leaves will go limp! That's it, your basic green salad.

MIXED GREENS SALAD WITH FRESHLY SHELLED PEAS AND EDIBLE FLOWERS

Steps:

• Bring a large saucepan of water to a boil. Add peas, and cook until bright green, 2 to 3 minutes. Drain immediately, rinse, and drain again.
• Preheat grill to medium-high. (If using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for 3 to 4 seconds). Brush both sides of bread slices with oil, and season with salt and pepper. Grill until toasted and lightly charred, about 1 minute per side.
• Place oil, lemon juice, mustard, water, shallot, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a jar. Cover, and shake to emulsify dressing.
• Mix peas, lettuces, edible flowers, and 1 cup vinaigrette in a large bowl. Season with salt and pepper. Serve salad with grilled bread and remaining vinaigrette on the side.