Snow pea and lettuce salad with crunchy croutons

    25 minutes

    Two kinds of lettuce and crisp snow peas are topped with a simple vinaigrette and homemade wholemeal garlic croutons in this refreshing salad.

    5 people made this

    Serves: 4 

    • 500 g snow peas
    • crisp hearts of 2 green lettuces
    • 3 spring onions, finely sliced
    • 2 tablespoons vegetable oil
    • 2 tablespoons white wine vinegar
    • salt and freshly ground black pepper
    • trimmed alfalfa or mung bean sprouts or mustard cress, for garnish
    • 2 thick slices wholemeal bread
    • 1 tablespoon butter
    • 1 clove garlic, peeled, sliced lengthwise

    Preparation:20min  ›  Cook:5min  ›  Ready in:25min 

    1. Blanch snow peas in lightly salted boiling water for 1 minute. Immerse in iced water; drain.
    2. Tear lettuce into pieces. Distribute among serving bowls. Add snow peas; sprinkle with spring onions.
    3. To make the vinaigrette, whisk oil, vinegar and a generous seasoning of salt and pepper. Drizzle over salad greens. Sprinkle with sprouts.
    4. To make the croutons: cut the bread into small cubes. Heat the butter in a nonstick frying pan over medium heat. Add the garlic, cut surfaces face down. Fry 30 seconds, remove from pan and discard. Place bread cubes in garlic butter and cook until golden brown on all sides, taking care so the butter does not burn. Serve the salad topped with hot croutons.

    to blanch snow peas

    Snow peas require no or minimal cooking. Blanching is ideal for brief cooking and retains the fresh colour of the vegetable.
    1. Trim tips from snow peas and remove any strings.
    2. Place trimmed snow peas in lightly salted boiling water. Cook over high heat 1 minute.
    3. Remove from boiling water with a slotted spoon. Immerse in iced water to cool and retain their colour. Drain.

    Recently Viewed

    Reviews and Ratings
    Global Ratings:

    Reviews in English (0)