Story Tools
- ½ cup shelled English peas (from ½ pound unshelled peas)
- 4 ounces (about 1 cup) fresh sugar snap peas, stems and any strings removed
- 3 ½ ounces (about 4 cups) mache lettuce, carefully rinsed and dried (see tips on cleaning greens)
- 1 tablespoon of packed fresh tarragon leaves
- 1 tablespoon packed fresh chervil or dill
- About ¼ cup Lemon Vinaigrette
- 1 small kohlrabi, peeled and cut into matchstick-size pieces
- 2 radishes, trimmed and thinly sliced
- Fill a large bowl of water with ice cubes and set aside.
- Bring a small pot of water to a boil over a high heat. Add the English peas (unless they are very young and tender) and sugar snap peas and cook them until they are crisp-tender, about 1 minute. Immediately drain the peas in a colander then plunge the colander into the bowl of ice water to stop cooking. When the peas have cooled, drain them again.
- Just before serving, place the mache lettuce, tarragon, and chervil in a large salad bowl and toss to combine. Add 2 tablespoons of Lemon Vinaigrette. Toss to lightly coat the leaves, then taste, adding up to 1 tablespoon more of the vinaigrette if needed. Transfer the dressed greens to a platter or individual salad plates.
- Place the English peas, sugar snap peas, kohlrabi, and radishes in the salad bowl and toss with 1 tablespoon of the vinaigrette. Arrange the vegetables on the greens. Serve immediately.
