from Food to Live By by Myra Goodman
Serves 4 as a side salad
½ cup sheled English peas (from ½ pound unshelled peas)
4 ounces (about 1 cup) fresh sugar snap peas, stems and any strings removed
3 ½ ounces (about 5 cups) mâche, carefully rinsed and dried, if needed (YOU CAN USE THE LETTUCE MIX INSTEAD)
1 tablespoon packed fresh chervil or dill
About ¼ cup Lemon Vinaigrette (recipe follows)
1 small kohlrabi, peeled and cut into matchstick-size pieces
2 radishes, trimmed and thinly sliced
Fill a large bowl with ice cubes and set aside. Bring a small pot of water to a boil over high heat. Add the english peas (unless they are very young and already tender) and sugar snap peas and cook them until crisp-tender, or about 1 minute.
Immediately drain the peas in a colander and then plunge the colander into the bowl of ice water to stop the cooking. When the peas have cooled, drain them again.
Just before serving, place the mache, tarragon, and chervil in a large salad bowl and toss to combine. Add 2 tablespoons of the lemon vinaigrette. Toss to lightly coat the leaves, then taste, adding up to 1 tablespoon more of the vinaigrette if needed.
Place the English peas, sugar snap peas, koh,rabi, and radises in the salad bowl and toss with 1 tablespoon of the vinaigrette. Arrange the vegetables on the greens. Serve immediately.
Lemon Vinaigrette
Makes about 1 cup
1/3 cup plus 2 tablespoons fresh lemon juice, preferably Meyer
2/3 cup high quality extra-virgin olive oil
1 tablespoon Dijon mustard
3 large cloves garlic, peeled and crushed
¾ teaspoon coarse (kosher) salt
Place all ingredients in a glass jar and seal the lid tightly. Shake the jar vigorously to combine. The vinaigrette can be refrigerated, for up to 1 week. Let it return to room temperature and remove garlic cloves before serving.