Last week I was looking to use some fresh organic peas and herbs from our garden. Often, I make risotto with fresh peas and herbs - especially basil. But this time I decided to compose a summer salad with Boston lettuce and other ingredients.
The result was a very fresh, light salad that is great either as a side or starter salad, or as a dinner entree.
This recipe will make four side salads or two entree-size ones.
Feel free to use other herbs, such as chervil, basil or mint, for example. You could also skip the shrimp and just make a green salad.
1 Tbs. butter
1/2 lb. medium shrimp, shelled and deveined
1 small head of Boston lettuce, leaves torn into bite-size pieces
1/2 cup fresh shelled peas (or frozen and thawed)
1 1/2 Tbs. extra-virgin olive oil
1/2 tsp. grated lemon zest
1/2 Tbs. fresh lemon juice
2 Tbs. chopped fresh tarragon leaves
1 Tbs. snipped fresh chives
1 heart of palm, slice into rings
1 avocado, peeled and diced
Parmigiano-Reggiano, shaved thinly into strips with a vegetable peeler
Salt & Pepper to taste
First, cook the shrimp. Melt the butter in a non-stick saute pan over medium heat. Add the shrimp with a little salt and saute gently, until pink on one side.
Flip the shrimp over using tongs and continue to cook until just cooked through and pink on both sides. Remove from the heat and let cool.
In a small bowl, whisk together the olive oil, lemon juice and lemon zest.
Place the shelled peas in the bowl to marinate in the dressing.
Place the lettuce in a large mixing bowl.
Add the herbs, heart of palm, avocado and chives and toss lightly.
Pour in the peas with the dressing and lightly toss again.
Serve the salad immediately, garnished on top with the shaved Parmigiano and cooked shrimp.
Photos by Ted Scheffler