The classic salad gets the spring treatment with plenty of color and crunch from little gems, radishes, and peas. We’ve swapped out traditional blue cheese for goat for a tangy twist.
Note: Depending on seasonal availability, you may receive sugar snap peas or English peas. If using English peas, shell the peas.
What You Get
Sugar snap peas or English peas (see note below)
Little gem lettuces
Meyer lemon vinaigrette
What You'll Need
Freshly ground pepper
To boil the eggs, bring a pot of water to a simmer. Add 3 eggs, and cook until done to your liking, 6 minutes for soft-boiled, 8 minutes for hard-boiled. Using a slotted spoon, transfer the eggs into a bowl of cold water. (Keep the water simmering.) When the eggs are cool enough to handle, peel and quarter.
Meanwhile, in a sauté pan over medium heat, add the bacon and cook until crispy, stirring once or twice, 3 to 5 minutes. Transfer the bacon to a paper towel-lined plate.
Trim half of the sugar snap peas, removing any tough strings, if necessary. Cut the sugar snaps into halves or thirds. (If using English peas, see note below.) Add the sugar snaps to the pot of simmering water and blanch until bright green and tender-crisp, 1 to 2 minutes. Drain and rinse the sugar snaps under cold water until cool, to stop the cooking.
Trim away the base from the little gems and separate the leaves. Trim and slice half of the radishes. Peel, pit, and slice the avocado. Crumble the goat cheese.
In a large bowl, toss the little gems with ⅓ cup of the vinaigrette, season with salt and pepper, and toss to coat.
Pile the dressed greens in shallow bowls. Arrange the peas, radishes, avocado, eggs, bacon, and goat cheese on top. Grind with pepper, and serve.