Recipe for salad with romaine-endive
My take on a delightful summer salad. There are few ingredients, but plenty of flavor.
The crisp lettuce leaves combined with freshly shelled peas and a good dressing make for a light lunch salad or a great side dish for a barbecue evening.
Ingredients
- 1 pcs. Romaine Lettuce
- 130 gram Peas Preferably freshly shelled
Dressing
- 150 gram Cream 0.38
- Lemon Juice The juice of one small lemon
- Salt
- Pepper From the grinder
Instructions
- Start with the dressing:
- Lightly whip the cream, it should only just thicken - it should not turn into whipped cream.
- Add lemon juice to the cream and season with salt and pepper.
- Cut the base off the lettuce and rinse it well.
- Remove the outer leaves and dry it well - preferably with a dish towel.
- Gently tear off the leaves and place them in a bowl.
- Shell your peas, so you have approximately 2 dl.
- Add them to the bowl along with your romaine-endive leaves.
- Toss the dressing in just before serving and serve immediately.
- Enjoy.