A Spring Salad with Peas and Eggs

A Salad for Spring

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.

This is how it starts

Peas & Pods

These are my favorite salad tongs, and were a gift from my friend Anna, who found them back from Hawaii.

A Spring Salad with Peas and Eggs

Serves 1-2

1 head of green-leaf lettuce
two handfuls of sugar peas (in the pod), about 20
two eggs
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.

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1 Comment

Filed under Food

One response to “A Spring Salad with Peas and Eggs

  1. Pingback: Choose-your-own-adventure Dinner « nerds in the kitchen

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