We love the contrast of the herby green goddess dressing draped salad greens with the salty and acidic feta and preserved lemons. Spring peas, mint & pistachio. A lovely ode to spring.
SHOPPING LIST:
For the dressing:
3/4 cup greek yogurt
1 Tablespoon Bella Cucina Mint & Pistachio Pesto
1 cup italian parsley leaves
2 wedges Bella Cucina Preserved Lemon (or 1 tablespoon lemon zest)
1/4 cup lemon juice
1 teaspoon Bella Cucina Chive & Calendula salt
3/4 cup Bella Cucina Extra Virgin Olive Oil
For the salad:
1 cup fresh shelled peas, blanched
1 cup sugar snap peas, blanched
1/2 cup asparagus tips, blanched
2 handfuls baby romaine
2 handfuls baby butter greens
1/4 cup diced cucumber
1/2 avocado, thinly sliced
4 ounces feta cheese
8 mint leaves
1 Tablespoon pistachios
PREPARATION:
To make the dressing: In a food processor, add all of the yogurt, pesto and parsley. Process until the parsley is finely chopped. Remove the membrane from the preserved lemon and disgard. Chop the lemon wedges. Add 1/2 of the chopped preserved lemon to the food processor, (reserving the rest for the salad) lemon juice, salt and olive oil. Process until the dressing is creamy and smooth.
To Assemble the Salad:
On a large platter, place a layer of the romaine leaves, then top with the butter lettuce leaves. Spoon about 3-5 Tablespoons of the dressing over the greens. Top with the diced cucumber and blanched asparagus, peas, and sugar snaps. Add slices of avocado and crumbled feta. Garnish with torn mint leaves, pistachios and remaining preserved lemon.