Butterhead Lettuce with Spring Radishes and Peas with White Balsamic Dressing Recipe

1. 1

   Mix together the olive oil and vegetable oil.

2. 2

   In the bowl of an electric mixer with a whip attachment, combine the egg yolks, shallot, salt, and pepper.

3. 3

   On the medium speed whip the egg mixture and then slowly add half the oil mixture, a little at a time.

4. 4

   When the mixture begins to resemble a thick mayonnaise add a little vinegar.

5. 5

   Continue slowly adding oil and then vinegar until all the liquids have been fully incorporated.

6. 6

   Taste and adjust seasoning.

7. 7

   (Makes approximately 2 cups.)

8. 8

   Fill a large stainless steel pot 3/4 full with salted water and bring to boil.

9. 9

   Add the snow peas and cook until tender.

10. 10

    Plunge the peas into an ice-water bath.

11. 11

    When cold, drain and pat dry.

12. 12

    Repeat the process with the English peas and reserve.

13. 13

    In a large bowl, combine both peas and radishes.

14. 14

    Season with salt and pepper.

15. 15

    Drizzle two tablespoons of dressing over and toss until well combined and the vegetables are evenly covered.

16. 16

    In the center of each plate, place half a head of butterhead lettuce.

17. 17

    Drizzle remaining vinaigrette over lettuce.

18. 18

    Place peas and radishes over lettuce and sprinkle almonds on top and around.

19. 19

    Serve with additional dressing and additional fresh cracked black pepper.

* Per serving · 4 servings · Values may vary.