Lettuce Snap Pea Salad with Meyer Lemon Cream
Photo: Ngoc Minh Ngo; Styling: Kelly All
In winter, when most of the country hunkers down under gray skies, Suzanne Goin serves sunny Meyer lemon salads like this one at Lucques in West Hollywood. To enjoy the whole lemon slices, cut them very thinly; if your knife skills aren't restaurant-ready, use a handheld slicer.
How to Make It
Step 1
1
Very thinly slice lemon crosswise, using a handheld slicer and removing seeds with a knife tip as you go. Discard ends.
Step 2
2
Toss lettuces in a large bowl with about 1/2 cup dressing. Add snap peas, radishes, and a little more dressing and toss again. Arrange salad on chilled plates and tuck in lemon slices and mint. Serve with more dressing if you like.
Ingredients
1 Meyer lemon
1 1/4 pounds mixed whole small lettuces (4 to 6 in. long), ends trimmed; or use 10 oz. salad mix
1 cup sugar snap peas, thinly sliced on a diagonal
3/4 cup thinly sliced radishes
1/2 cup torn fresh mint leaves
Directions
Step 1
1
Very thinly slice lemon crosswise, using a handheld slicer and removing seeds with a knife tip as you go. Discard ends.
Step 2
2
Toss lettuces in a large bowl with about 1/2 cup dressing. Add snap peas, radishes, and a little more dressing and toss again. Arrange salad on chilled plates and tuck in lemon slices and mint. Serve with more dressing if you like.
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