Green Pea Salad with Fennel, Avocado, and Queso Fresco
★★☆☆☆
Ingredients
- 2 cloves garlic
- Zest and juice of 2 lemons
- 1 cup mint leaves, roughly torn (237 ml)
- 2½ cups poached peas
- 1 cup cilantro (237 ml)
- 1 cup basil (237 ml)
- ½ cup olive oil, plus more to drizzle
- 1 tablespoon rice wine vinegar (14.8 ml)
- 2 tablespoons mayonnaise (29.6 ml)
- Kosher salt
- 6 cups butter lettuce and/or Little Gem lettuce (1420 ml)
- 2 pale-green stalks celery, thinly sliced on the bias
- ½ cup thinly sliced or shaved rhubarb
- 2 large avocados, diced
- 3 radishes, thinly sliced
- 1 head fennel, halved and thinly sliced
- 1 cup crumbled queso fresco (237 ml)
Instructions
- Make vinaigrette: In a food processor, combine garlic, half the lemon juice, half the zest, half the mint, 1 cup peas, half the cilantro, half the basil, olive oil, vinegar and mayo. Pulse to combine. Once smooth and uniform, season with salt and more lemon juice and zest to taste.
- Make salad: In a large bowl combine lettuce, remaining herbs, celery, rhubarb, avocado, radishes, fennel and queso fresco. Dress with enough vinaigrette to lightly coat. Season with more lemon juice, lemon zest, olive oil and salt to taste.
Wine Pairing: Light White (Sauvignon Blanc) — Bright herbs and greens pair with Sauvignon Blanc.