Dressed with a mustard-dill vinaigrette, this salad is delicious served with grilled salmon or roasted chicken. If you don’t mind the calories or expense, definitely include the toasted macadamia nuts. They add a delightful crunch and buttery flavor.
- Yield: 6 Servings
- Total Time: 30 Minutes
- 2 cups shelled fresh peas or frozen peas
- 1 tablespoon snipped fresh dillweed
- 1 tablespoon lemon juice
- 1 tablespoon cider vinegar
- 2 teaspoons Dijon mustard
- ¼ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 3 tablespoons olive oil
- 2 small heads Belgian endive
- 1 large head butter or Bibb lettuce, separated into leaves
- Freshly ground black pepper
- 3 tablespoons chopped macadamia nuts, toasted (optional)
- Chive blossom florets or snipped fresh chives (optional)
- Fill a medium saucepan with water. Bring to boiling over high heat. Add peas; cook for 1 minute, stirring once. Immediately drain in a colander. Rinse with cold water. Drain peas again and set aside.
- For mustard vinaigrette, in a medium bowl combine dillweed, lemon juice, vinegar, mustard, salt, and the ¼ teaspoon pepper. Slowly add the oil in a thin stream, whisking until fully blended. Add peas to vinaigrette; toss to coat.
- Slice endive in half lengthwise and remove core. Slice endive lengthwise into thin strips. Add endive to pea mixture; lightly toss to mix.
- Arrange lettuce on a platter; top with pea mixture. Sprinkle with additional pepper. If desired, top with nuts and chive blossom florets.
Serving Size 1
Nutritional Value Per Serving
Calories from Fat:
% Daily Value*
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years.