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Ingredients
- Salad:
- 1 Meyer lemon
- 1 1/4 pounds mixed whole small lettuces (4 to 6 in. long), ends trimmed; or use 10 oz. salad mix
- Meyer Lemon Cream Salad Dressing
- 1 cup sugar snap peas, thinly sliced on a diagonal
- 3/4 cup thinly sliced radishes
- 1/2 cup torn fresh mint leaves
- Dressing:
- 2 tablespoons finely diced shallot
- 1/4 cup Meyer lemon juice
- 3/4 About 3/4 tsp. kosher salt, divided
- 1/2 cup plus 2 tbsp. extra-virgin olive oil
- 1/8 About 1/8 tsp. pepper
- 1/3 cup heavy whipping cream
Details
Servings 6
Adapted from myrecipes.com
Preparation
Step 1
Salad:
1. Very thinly slice lemon crosswise, using a handheld slicer and removing seeds with a knife tip as you go. Discard ends.
2. Toss lettuces in a large bowl with about 1/2 cup dressing. Add snap peas, radishes, and a little more dressing and toss again. Arrange salad on chilled plates and tuck in lemon slices and mint. Serve with more dressing if you like.
1. Very thinly slice lemon crosswise, using a handheld slicer and removing seeds with a knife tip as you go. Discard ends.
2. Toss lettuces in a large bowl with about 1/2 cup dressing. Add snap peas, radishes, and a little more dressing and toss again. Arrange salad on chilled plates and tuck in lemon slices and mint. Serve with more dressing if you like.
Preparation:
Put shallot, lemon juice, and 1/4 tsp. salt in a small bowl and let stand 5 minutes. Whisk in oil, then whisk in 1/2 tsp. more salt, 1/8 tsp. pepper, and the cream. Taste and add more salt and pepper if you like. Stir before using.
Make ahead: Up to 3 days, chilled.
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