Best Mixed Greens Salad With Freshly Shelled Peas And Edible Flowers Recipes

MIXED GREEN SALAD

Mixed Green Salad image

Provided by Pierre Franey

Categories easy, quick, salads and dressings

Time 10m

Yield 4 servings

Number Of Ingredients 9

Ingredients

1 bunch watercress
1 head Boston lettuce
1 red ripe tomato, cored and cut into eighths
2 tablespoons tarragon vinegar
1 clove garlic, finely minced
1 tablespoon Dijon-style mustard
6 tablespoons olive oil
Salt to taste if desired
Freshly ground pepper to taste

Steps:

Trim off the tough stems of the watercress. Core the Boston lettuce and separate leaves. Rinse greens and shake off any excess moisture. Put greens in a mixing bowl and add the tomato.
Blend vinegar, garlic and mustard in a small mixing bowl. Stir with a whisk, gradually adding the oil. Add salt and pepper. Pour over greens and tomato and toss.

Nutrition Facts : @context http, Calories 198, UnsaturatedFat 17 grams, Carbohydrate 3 grams, Fat 21 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 3 grams, Sodium 300 milligrams, Sugar 1 gram, TransFat 0 grams

MIXED GREENS SALAD WITH FRESHLY SHELLED PEAS AND EDIBLE FLOWERS

Mixed Greens Salad with Freshly Shelled Peas and Edible Flowers image

This elegant salad, with edible flowers and freshly shelled peas, provides a light counter to any grilled meal.

Provided by Martha Stewart

Categories Salad Recipes

Number Of Ingredients 10

Ingredients

2 cups shelled fresh peas
1 baguette, sliced diagonally into 12 pieces
1 cup olive oil, plus more for bread
Coarse salt and freshly ground pepper
5 tablespoons plus 1 teaspoon fresh lemon juice
3 tablespoons plus 1 teaspoon Dijon mustard
1 tablespoon water
2 teaspoons minced shallot (from 1 shallot)
24 cups mixed lettuces
Edible flowers, for serving

Steps:

Bring a large saucepan of water to a boil. Add peas, and cook until bright green, 2 to 3 minutes. Drain immediately, rinse, and drain again.
Preheat grill to medium-high. (If using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for 3 to 4 seconds). Brush both sides of bread slices with oil, and season with salt and pepper. Grill until toasted and lightly charred, about 1 minute per side.
Place oil, lemon juice, mustard, water, shallot, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a jar. Cover, and shake to emulsify dressing.
Mix peas, lettuces, edible flowers, and 1 cup vinaigrette in a large bowl. Season with salt and pepper. Serve salad with grilled bread and remaining vinaigrette on the side.