Butter lettuce, snap peas, and radishes paired with a simple vinaigrette make a wonderful spring salad.
Ingredients
- extra-virgin olive oil: 3 Tbsp
- white wine vinegar: 2 Tbsp
- shallot: 2 Tbsp (minced)
- Dijon mustard: 0.5 Tbsp
- fresh tarragon: 0.5 Tbsp (chopped)
- salt: 0.5 tsp
- black pepper: 0.5 tsp
- (5- to 6-oz.) package butter lettuce, torn or: 1 piece (chopped)
- sugar snap peas, halve on the bias: 1 cup
- radishes: 4 piece (sliced)
Metric Conversion
Stages of cooking
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For vinaigrette, shake together oil, vinegar, shallot, mustard, tarragon, salt, and pepper in a Mason jar until emulsified, about 30 seconds.
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Put lettuce, peas, and radishes in a serving bowl. Add vinaigrette; toss to coat.
