Classic Green Salad
This quick salad can be endlessly customized. Save this vinaigrette recipe and let it be your new go-to.
- 1/2 cup English peas
- 2 Tbsp lemon juice
- 1 Tbsp lemon zest
- 1 tsp Dijon mustard
- 1 small clove garlic grated
- 3 Tbsp olive oil
- Kosher salt and pepper
- 6-7 cups fresh green lettuces any type (I used little gem, red and green)
- 1 cup fresh herbs chives cut in 1" sections, chervil, parsley, red veined sorrel, mint
- 2 Persian cucumbers sliced
- 1 cup ricotta
Bring a small saucepan of water to a boil with 1 Tbsp salt. Add peas and cook for about 1 1/2 minutes, then dunk into ice water. This step may seem extra AF but it is the easiest way to cook peas while preserving their freshness and color. Drain and dry.
In a large bowl, whisk together lemon juice, zest, mustard, garlic, olive oil and 1/2 tsp each salt and pepper. Toss with greens, herbs, cucumbers and peas.
Divide ricotta on to 2 large plates and spread into an even layer. Top the ricotta with salad. Season with flaky sea salt and pepper and a drizzle of olive oil.