Crisp green lettuce, perfectly ripe peas, and bright yellow and white eggs are perfect for a spring day that started out a little brisk and has gradually warmed to the perfect temperature.
A Spring Salad with Peas and Eggs
1 head of green-leaf lettuce
two handfuls of sugar peas (in the pod), about 20
small handful of grated Parmesan cheese (optional)
Dijon mustard vinaigrette dressing
Rinse and dry lettuce, tear into a large bowl. Rinse and de-stem peas. Cut the peas in the pod into pieces about the size of a single pea and add to the bowl. Fry up the two eggs in a skillet with a little oil, cooking to the doneness you like. About half way though the cooking, sprinkle over the Parmesan cheese, if you like.
Dress the salad, mix, and add the two eggs on top, or over the top of the plated salad.