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1
For the thousand island dressing: Combine the mayonnaise, chili sauce, ketchup, lemon juice, sweet pickles and capers together in a mixing bowl and mix until smooth.
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2
Season with salt and pepper.
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3
For the butter lettuce salad: Quarter each head of lettuce, removing the cores.
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4
Arrange the lettuce in a serving bowl or on individual salad plates.
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5
Cut the Pickled Sugar Snap peas in half on the diagonal and toss evenly over the lettuce.
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6
Drizzle the homemade thousand island dressing over the salad and top with the Homemade Breadcrumbs.
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7
You can pickle just about anything, not just cucumbers...sugar snap peas are one of my favorites.
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8
Place the vinegar, sugar, salt, coriander and mustard seeds in a small saucepan and stir to combine.
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9
Bring to a boil and turn off the heat.
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10
Place the snap peas in a bowl or canning jar and pour the pickling brine over them so they are submerged.
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11
Cover with plastic wrap or a jar lid for at least 30 minutes before removing.
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12
Cook's Note: If using a jar, the shape may cause your snap peas to float to the top.
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13
They will sink down and become submerged as they soften in the pickling liquid.
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14
Preheat the oven to 300 degrees F. Place the bread cubes in a single layer on a sheet tray and bake 10 minutes to dry out.
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15
Pulse in a food processor until the bread is in fine crumbs but still has a little texture.
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16
Toss with olive oil, salt and pepper.
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17
Raise the oven temperature to 350 degrees F. Place the breadcrumbs back on the sheet tray and bake until golden brown, another 10 to 12 minutes.
