SPRING SALAD

Amy Holt

·

MARCH 2, 2022

Servings

2 servings

Difficulty

Easy

Prep Time

15 mins

Cook Time

0 mins

When you harvest something as gorgeous as our Romaine Trio, you need to create a dish equally as beautiful.

This great recipe comes to us from Amy Holt of Peas Thank You. Visit her website and follow her on Instagram for more amazing content!

INGREDIENTS

2 Tbsp

lemon juice, fresh squeezed

1 Tbsp

yuzu paste

1 Tbsp

shallot, finely chopped

1 tsp

honey

1 tsp

champagne vinegar

pinch

fresh cracked salt

1 Tbsp

olive oil

3 c

Romaine Trio lettuce

2

radishes, use purple and watermelon for color, sliced paper thin

1

Persian cucumber, chopped 1/4" thick

1/3 c

sugar snap peas

small handful

pea tendrils

1/3 c

toasted cashews

small handful

cilantro flowers, garnish (optional)

INSTRUCTIONS
Step 1

Harvest romaine lettuce from your Farmstand and set aside.

Step 2

Using a mandoline thinly slice the radishes. Place sliced radishes into cold water while you prepare the other ingredients (this helps to crisp up the radish slices). Drain from water when ready to use.

Step 3

Prepare yuzu dressing by combining lemon juice, yuzu paste, shallot, honey, champagne vinegar, salt, and olive oil in a bowl or jar and mixing thoroughly.

Step 4

Once all ingredients are prepped, place them into a large salad bowl. Add the Yuzu dressing and mix well until everything is coated.

Step 5

Serve between two plates, garnish with cilantro flowers and fresh cracked pepper.

Step 6

Enjoy!