I don’t usually post other people’s recipes here on RGK but when I found this recipe in Food&Wine Magazine last month and just had to give it a try. I love spring peas and this salad doesn’t disappoint. I love that this salad is so fresh and colorful. Plus, I simplified the original a bit by using frozen lima beans and peas!
1 cup of frozen lima beans, thawed
1 cup sweet peas, thawed
2-3 cups of lettuce, arugula, butter lettuce or baby lettuces
1 avocado
For the dressing:
1 egg yolk
3 tablespoons of buttermilk
1/2 cup of olive oil
1 garlic clove
3 tablespoons of grated parmesan
Blend all of the dressing ingredients on low in a blender for food processor
Arrange a platter and drizzle dressing across the top.
