Sauteed Spring Peas and Lettuce

This simple and fresh dish is fast to make and bursts with bright green Spring flavour. Using fresh peas is ideal but frozen petite pois or tender sweetlets work just as well. The trick to this dish is tossing in the lettuce leaves for the last minute of cooking, to wilt the root ends slightly and keep the leaves a little crisp.

Not interested in peeling pearl onions? Two ideas: 1. You can find small bags of skinned frozen pearl onion in the freezer department of most grocery stores. 2. Boil a small pot of water and drop in the pearl onions, boil for about 2 minutes, drain and rinse with cold water. The skins should slip off with just a little help from fingers.

Use the best finishing salt you have; Maldon or Fleur de Sel is ideal for this dish. They have great flavour and add a nice texture.

INGREDIENTS

1 Tbsp Olive Oil

1 Tbsp Unsalted Butter

4 Cups Fresh or Frozen Sweet Peas (thawed)

1/2 Cup Peeled Pearl Onions

1 Head of Tender Lettuce such as Lolla Rosso or Baby Gem

1 Tbsp Fresh Lemon Zest

2 Tbsp Fresh Lemon Juice

Finishing Salt

Fresh Ground Pepper

METHOD

In a large saute pan heat the oil and butter together over medium heat until the butter is just starting to foam. Toss in pearl onions and shake around to coat with the oil/butter and cook for about 5 minutes until the outer layer softens. Toss in the peas and saute for another 8-10 minutes. Meanwhile, prep lettuce by gently pulling the leaves apart.

Toss in leaves, zest and juice and saute for about 60 seconds until leaves are just heated through and the juice has created a light sauce with the oil and butter. Serve on a platter and finish with salt and a few twists of fresh cracked pepper.

Delicious as a light lunch with a tear of bread on the side or as a side dish to a larger supper. Lovely served right out of the pan but I will always devour any leftovers cold the next with much delight!

Enjoy!