Mixed Greens Salad with Freshly Shelled Peas and Edible Flowers

Name: Mixed Greens Salad with Freshly Shelled Peas and Edible Flowers
Ingredients: 2 cups shelled fresh peas; 1 baguette, sliced diagonally into 12 pieces; 1 cup olive oil, plus more for bread; Coarse salt and freshly ground pepper; 5 tablespoons plus 1 teaspoon fresh lemon juice; 3 tablespoons plus 1 teaspoon Dijon mustard; 1 tablespoon water; 2 teaspoons minced shallot (from 1 shallot); 24 cups mixed lettuces; Edible flowers, for serving

Be the first to rate & review!

By

Martha Stewart Editors

Updated on May 16, 2017

Servings:

12

This elegant salad, with edible flowers and freshly shelled peas, provides a light counter to any grilled meal.

Ingredients

2 cups shelled fresh peas
1 baguette, sliced diagonally into 12 pieces
1 cup olive oil, plus more for bread
Coarse salt and freshly ground pepper
5 tablespoons plus 1 teaspoon fresh lemon juice
3 tablespoons plus 1 teaspoon Dijon mustard
1 tablespoon water
2 teaspoons minced shallot (from 1 shallot)
24 cups mixed lettuces
Edible flowers, for serving

Directions

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.

Cook's Notes

For best results, use the freshest ingredients available and a gentle touch when dressing the greens.