Pea Salad

• 1. Find a pot.
  2. Add water, sugar, and a little salt.
  3. Bring the water to a boil.
  4. Meanwhile, fill a bowl with ice-cold water.
  5. Put the peas in the pot with the boiling water.
  6. Let the peas boil for 20 seconds.
  7. Immediately transfer the peas to the bowl with the ice-cold water.
  8. Let the peas cool down and drain them in a sieve.
  9. Rinse the romaine lettuce under cold water.
  10. Drain the lettuce, possibly in a salad spinner or a dish towel.
  11. Tear the lettuce leaves into appropriate pieces.
  12. Peel the shallot and cut it into fine slices.
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• 1. Preheat the oven to 120 degrees Celsius (248 degrees Fahrenheit) conventional oven.
  2. Find a baking sheet.
  3. Line the baking sheet with parchment paper.
  4. Spread the thin rye bread slices on the parchment paper.
  5. Brush the rye bread slices thoroughly with oil.
  6. Sprinkle each slice with salt.
  7. Put the baking sheet in the now hot oven.
  8. Bake the rye bread slices until super crispy - this takes about 20-25 minutes but depends on the thickness of the slices. Keep an eye on them so they don't burn.
  9. Take the finished crispy rye bread chips out of the oven and let them cool down.
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• 1. Find a small bowl.
  2. Put lemon juice, oil, curry, sugar, garlic, and crème fraîche in the bowl.
  3. Stir everything together.
  4. Season with salt and pepper.
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• 
• I served the items separately in each bowl, but you can also choose to do the following:
• 1. Mix peas, romaine lettuce, and onions together.
  2. Arrange it in a bowl, on a platter, or divided among 4 plates.
  3. Distribute dollops of curry dressing over the salad.
  4. Garnish with the crispy rye bread chips.
  5. Serve.