We recently visited Boonville, CA, a small bend in the road (rte 128), on the way to Mendocino. We enjoyed a delicious meal at the Boonville Hotel, actually a top level hotel and restaurant that serves fresh farm-to-table selections; many items, such as the peas, right from their beautiful on-property gardens.
I was especially knocked out by this salad combination so I tried to recreate it on my own to share with you. I added avocado (which is a “good fat” along with the olive oil), plus sliced almonds. Served with a tangy, lemony olive oil dressing, this salad is refreshing and delicious.
One important thing is that the peas need to be very young and tender. (I made a mistake the first time I made it and the peas, especially the pods, were tough- no good!) If you can’t use fresh, young English peas, use snap or sugar peas instead.
So good, so easy, so pretty and with very fresh peas and sweet strawberries– one of the best salad combos I’ve ever tasted!
Summer Salad –serves 4-6
- 1 Head of Red Butter, or Red Leaf lettuce, torn into bite size pieces; (and/or arugula; if adding to lettuce use 1cup)
- 1 cup fresh strawberries, halved or quartered depending on size
- 3/4 cup fresh peas (plus pods, chopped into 1/2″ pieces, any strings removed and quartered)
- 1 small or 1/2 large ripe avocado, sliced into 1/2″ pieces
- 1 Tbsp. Sliced toasted almonds (Trader Joe’s is my friend)
- 1/3 cup olive oil
- 1/4 cup fresh lemon juice ( adjust to taste)
- Dash of white (or red) balsamic or white wine vinegar- again, adjust to your taste
- fresh Thyme leaves (about a Tbsp.)
- Salt-free seasoning and pepper to taste
- shake or mix with wisk
1. Wash and spin dry lettuces
2. Put lettuce(s) in salad bowl; chill in fridge until ready to serve
3. When ready to serve, add dressing to lettuce and mix (a tip–mix dressing with lettuce before adding other ingredients, so they don’t sink to the bottom)
4. Add other ingredients on top
5. Add seasonings and salt if you like.
6. Serve; (especially good with fish)