Spring Peas and Baby Lettuces
Category:
Courtesy Chef Tabatha Stephens, Dai Due
When peas are in season, I eat them almost every day. This simple springtime dish is lovely with roasted chicken. Or add a few leaves of sliced mint to serve with lamb. This delicate side dish is also superb followed with local strawberries and cream.
Super easy
Email
PrintIngredients
For 4 Person(s)
Cream
- 1 tablespoons butter
- 1 tablespoons extra-virgin olive oil
- 3 spring bulb onions, whites and greens, sliced
- salt and pepper to taste
- 6 cups peas (shelled English peas or a mix of snap, snow and English)
- 1 cups homemade chicken stock
- 2 heads tender spring lettuces (butter lettuce or a tender red leaf works well)
Spring Peas and Baby Lettuces Directions
- Melt the butter with the olive oil over low heat.
- Add the onions and a pinch of salt and cook, stirring, until soft.
- Add the peas and the chicken stock, season with salt and pepper, stir and cover. Cook for 5 minutes, or until tender-crisp.
- While the peas are cooking, chiffonade (slice into thin strips) the lettuces. Gently stir the lettuces into the peas, correct the seasoning to taste and enjoy.
|
|
|