4 cups bibb (or butter) lettuce
4 cups sugar snap peas, string removed
3 tablespoons minced shallots
4 teaspoons sherry vinegar
salt and black pepper, to taste
7 teaspoons extra−virgin olive oil
1/2 cup roughly chopped fresh basil
3 tablespoons chopped italian flat leaf parsley
Wash and dry the lettuce and tear into bite−sized
Make the vinaigrette by combining the shallots,
pepper and olive oil and set aside.
Make an ice bath by filling a large bowl with ice
water and set that aside.
In a large pot, blanch peas in boiling water for
about 3 minutes,
until peas are bright green and cooked but still
Immediately, drain the peas and plunge into the ice
Once the peas have cooled and stopped cooking remove
the ice bath. Remove excess water from peas by
blotting with a
paper towel. Up to this point, the salad can be made
a day in
advance, refrigerated as separate components. Use
to line the bottom of a serving dish and add peas,
parsley to another bowl. Add vinaigrette and toss.
mixture on top of the lettuce and serve immediately.