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Lettuce Snap Pea Salad with Meyer Lemon Cream

YieldsServes 6Total Time25 mins

In winter, when most of the country hunkers down under gray skies, Suzanne Goin serves sunny Meyer lemon salads like this one at Lucques in West Hollywood. To enjoy the whole lemon slices, cut them very thinly; if your knife skills aren't restaurant-ready, use a handheld slicer.

Photo: Ngoc Minh Ngo; Styling: Kelly All
 1 Meyer lemon
 1 1/4 pounds mixed whole small lettuces (4 to 6 in. long), ends trimmed; or use 10 oz. salad mix
  Meyer Lemon Cream Salad Dressing
 1 cup sugar snap peas, thinly sliced on a diagonal
 3/4 cup thinly sliced radishes
 1/2 cup torn fresh mint leaves
 
Step 1
1

Very thinly slice lemon crosswise, using a handheld slicer and removing seeds with a knife tip as you go. Discard ends.

Step 2
2

Toss lettuces in a large bowl with about 1/2 cup dressing. Add snap peas, radishes, and a little more dressing and toss again. Arrange salad on chilled plates and tuck in lemon slices and mint. Serve with more dressing if you like.

Nutrition Facts

Servings Serves 6


Amount Per Serving
Calories 187Calories from Fat 80
% Daily Value *
Total Fat 17g27%

Saturated Fat 3.8g6%
Cholesterol 11mg4%
Sodium 136mg6%
Total Carbohydrate 8.4g3%

Dietary Fiber 2.8g1%
Protein 1.8g4%

Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.