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Spring Lettuces with Sweet Peas, Chives, Dill, and Mint Recipe

Course: Appetizer
Total Time: Under 30 Minutes
Skill Level: Easy
Cost: Inexpensive
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 Spring Lettuces with Sweet Peas, Chives, Dill, and Mint

Photo by: Joseph De Leo

Herb leaves are a standout when used as a major component in a salad. Pile them on and mix them up—replace the dill with chervil or basil if it suits your fancy. Spring lettuces to try here include watercress, arugula, frisée, mâche, oak leaf, little Bibb, and romaine. Add cubes of mozzarella, wedges of feta, or matchsticks of Comté if you like.

Yield: Serves 4

  • 1 heaping cup spring lettuce mix (see headnote), trimmed, washed, and dried
  • 1 cup coarsely chopped herbs, such as mint, dill, chives, and parsley
  • 1/2 cup sweet English peas, blanched in boiling salted water until tender, cooled in an ice bath, and drained
  • A few pea tendrils (optional)
  • ¼ cup Sherry Vinaigrette
  • Kosher salt and freshly ground black pepper


Combine the lettuces, herbs, peas, and pea tendrils, if using, in a large bowl and gently toss with the vinaigrette. Season with salt and pepper and serve.

Variation: Add some sliced boiled or steamed new potatoes and sliced scallions.


To Drink: Riesling, Domaine Weinbach Riesling, Allan Scott

© 2004 Frank Stitt

Nutrients per serving (% daily value)

Nutritional information is based on 1/8 teaspoon of added salt per serving, but does not include Sherry Vinaigrette. For nutritional information on Sherry Vinaigrette, please follow the link above.

21kcal (1%)
29mg (3%)
29mg (48%)
103mcg RAE (3%)
0mg (0%)
303mg (13%)
0g (0%)
0g (0%)
1mg (7%)

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