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Salad

Salad recipe image
This Italian salad features Cups bibb (or butter) lettuce, Cups sugar snap peas, string removed, Tablespoons minced shallots, Teaspoons sherry vinegar. It delivers smooth, comforting richness, sweet, indulgent flavor. Perfect for lunch, picnics, or as a light side dish. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Cooking Method:
Cuisine:
Courses:
Difficulty: Advanced
Servings: 4
Calories: 1047.4
Dietary: Gluten-free, Vegetarian
Description
This Italian salad features Cups bibb (or butter) lettuce, Cups sugar snap peas, string removed, Tablespoons minced shallots, Teaspoons sherry vinegar. It delivers smooth, comforting richness, sweet, indulgent flavor. Perfect for lunch, picnics, or as a light side dish. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Ingredients
  • 4 Cups bibb (or butter) lettuce
  • 4 Cups sugar snap peas, string removed
  • 3 Tablespoons minced shallots
  • 4 Teaspoons sherry vinegar
  • 7 Teaspoons extra&# 226;ÂÂvirgin olive oil
  • 1/2 cups Roughly chopped fresh basil
  • 3 Tablespoons chopped italian flat leaf parsley
Directions
  1. 1
    salt and black pepper, to taste Wash and dry the lettuce and tear into biteâÂÂsized pieces.
  2. 2
    Make the vinaigrette by combining the shallots, vinegar, salt, pepper and olive oil and set aside.
  3. 3
    Make an ice bath by filling a large bowl with ice and cold water and set that aside.
  4. 4
    In a large pot, blanch peas in boiling water for about 3 minutes, until peas are bright green and cooked but still crunchy.
  5. 5
    Immediately, drain the peas and plunge into the ice bath.
  6. 6
    Once the peas have cooled and stopped cooking remove them from the ice bath.
  7. 7
    Remove excess water from peas by blotting with a paper towel.
  8. 8
    Up to this point, the salad can be made a day in advance, refrigerated as separate components.
  9. 9
    Use the lettuce to
  10. 10
    line the bottom of a serving dish and
  11. 11
    add peas, basil, and parsley to another bowl.
  12. 12
    Add vinaigrette and toss.
  13. 13
    Put this mixture on top of the lettuce and serve immediately.
  14. 14
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Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 1047.4kcal
% Daily Value *
Total Fat 11.1g18%
Saturated Fat 2.0g10%
Cholesterol 5.3mg2%
Sodium 82.6mg4%
Total Carbohydrate 241.2g81%
Dietary Fiber 0.5g2%
Sugars 240.2g
Protein 3.8g8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: basil, bibb, boiling, butter, chopped, cups, extravirgin, flat, fresh, italian, leaf, lettuce, minced, oil, olive, parsley, peas, removed, roughly, salad
Read it online: https://www.chefs-mate.com/recipe/salad-115/