Recipe by our Farm Chef, Carly Silberman

Yield: 2 servings

Enjoy this twist on a wedge-like salad. Quickly charred romaine lettuce is drizzled with lemon dijon dressing then topped with blistered snap peas and a sprinkle of toasted walnuts.

Ingredients:

  • 1 Head Romaine Lettuce
  • 1 cup Snap Peas
  • 2 Tbsp High Heat Oil (like Avocado Oil), divided
  • 2 Tbsp Olive Oil
  • 1 slice of Shallot, minced
  • ¼ tsp Lemon Juice
  • ¼ tsp Dijon Mustard
  • ¼ tsp Salt
  • ¼ cup Toasted Walnuts
  • ½ tsp Preserved Lemon, minced (optional)
  • Fresh Ground Pepper

Directions

  1. Slice your washed head of lettuce vertically in half, leaving the core connected.
  2. Warm a cast iron skillet over medium-high heat. Place 1 tablespoon of high heat oil into the bottom of the skillet, let oil warm for 30 seconds.
  3. Place both romaine lettuce halves into the skillet, cut side up. Sear for 1-2 minutes until the lettuce brightens in color and charring appears. Flip over and sear for 1-2 additional minutes. Remove from skillet and place on serving plate, cut side up. 
  4. Add the remaining tablespoon of high heat oil to the skillet, your skillet will be hot so immediately add your whole snap peas. Let snap peas sear for 1 minute then use tongs to flip over. Sear 1-2 additional minutes, tossing occasionally until snap peas are bright green in color and blistered. Remove from skillet and set aside in a small bowl.
  5. Make your dressing. Whisk olive oil, shallot, lemon juice, mustard, and salt together. Drizzle ½ of the dressing over the charred lettuce and stir the remaining dressing into the snap peas. Top the lettuce with the dressed snap peas and toasted walnuts. Sprinkle with preserved lemon and cracked black pepper, if using.