Lettuces with shell peas, crispy bacon, bermuda onion and blue cheese

Lettuces with shell peas, crispy bacon and bermuda onion

Shell peas are in season and a quick blanch in boiling, salted water is all that they need to be ready for inclusion in a fresh salad adding a nice crunch and slight sweetness to balance against the onion bite and salt of the bacon and blue cheese. Balsamic makes a nice dressing choice.

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Prep Time:
20 minutes

Total Time:
20 minutes

Equipment:
Pan of boiling salted water and a strainer or colander

Yield:
4 generous starters

Ingredients

  • 4 slices Smoked, thick cut bacon fried crisp, drained and chopped
  • 1/2 head Butter or other mild lettuce , washed, dried and torn in bite size pieces
  • 1/2 head Red leaf lettuce , washed, dried and torn in bite size pieces
  • 1 Cup Shell peas , shelled
  • 1/4 Cup or to taste Bermuda onion , thinly sliced
  • handful Radish sprouts or pea shoots
  • 1/3 Cup Blue cheese crumbled
  • Freshly ground pepper to taste

Directions

  1. Blanch the shell peas for about 1 minute in the boiling salted water. Plunge into cold water or rinse in cold water to stop the cooking. Drain and dry.

  2. Arrange the two lettuces on your serving platter. Distribute the shell peas, onions and blue cheese over the top. Just before serving,  toss with about 1/3 cup of dressing [Balsamic Vinaigrette works well] and then sprinkle with the bacon crumbles and a few grinds of pepper.