GREEN PEAS W/ LEAVES + AVOCADO
By Teresa Cutter
What's great about it
2 tablespoons apple cider vinegar or chardonnay vinegar
2 teaspoons seeded mustard
1 teaspoon pure maple syrup
125 ml (4 fl oz) extra virgin olive oil
1 red onion, sliced
generous pinch of sea salt
2 heads baby gem lettuce or baby cos (romaine)
250 g (8 oz) podded green peas
WHISK dressing ingredients until creamy and emulsified.
COMBINE the juice from 1 lemon and sea salt in a bowl and massage through the onion. Set aside for 15 minutes to pickle and soften.
ARRANGE lettuce leaves onto a serving platter.
BLANCH peas for 1 minute in boiling water then drain and scatter over the lettuce.
SPOON over the dressing, followed by the red pickled onion.
SERVE and enjoy.
Notes and Inspiration
Scatter over finely grated pecorino or ricotta salata.