GEM LETTUCES WITH SNAP PEAS, PISTACHIOS & MINT
This spring salad is a reprieve from all of the orange-hued stews of winter. It’s bright green and loaded with texture, and is a great home for the glut of snap peas you’re hopefully facing. The inclusion of mint, garlic and preserved lemon make this salad a perfect match for slow roasted lamb, or for a hunk of marinated feta - though it’s just as satisfying enjoyed on its own for a light, nourishing lunch.
Serves 2-4
INGREDIENTS
4 to 5 large handfuls (140 grams) gem lettuce
2 scant cups (110 grams) snap peas, deveined and cut into thin slices
¼ cup (35 grams) toasted pistachios, roughly chopped
2 teaspoons (5 grams) urfa chili
¼ cup packed (7 grams) mint leaves, thinly sliced
Flaky salt to season
FOR THE VINAIGRETTE
1 garlic clove
1 teaspoon (6 grams) preserved lemon paste
1 teaspoon lemon zest, from one medium lemon
2 tablespoons (16 grams) lemon juice
½ teaspoon (4 grams) honey
¼ cup (38 grams) olive oil
Pinch each of salt and black pepper
METHOD
To make the vinaigrette, microplane the garlic clove into a bowl large enough to toss the entire salad in. Add the preserved lemon paste, lemon zest, and lemon juice. Mix to incorporate and set aside to macerate for at least 5 minutes, allowing the sharp edge of the garlic to mellow. Add the olive oil and a pinch each of salt and pepper. Whisk to emulsify. Taste for seasoning and adjust with another pinch of salt if needed.
Tilt the bowl to coat the sides of the bowl in the vinaigrette, then add all of the remaining ingredients for the salad and a pinch of flaky salt to the bowl. Toss to combine. Taste a leaf. It should taste bright and luscious. Season with another pinch of flaky salt if needed.