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BELLAIRE • MEMORIAL • RIVER OAKS • TANGLEWOOD • WEST UNIVERSITY

Crunchy Spring Salad with Peas and Buttermilk-Tarragon Dressing

May 3, 2024
Crunchy Spring Salad

Fresh, springy peas and chopped sugar snap peas are balanced with a tangy kick from yogurt, buttermilk, and jalapeño.

This is a great lunch salad, or a side to simply grilled steak or chicken. It also stands on its own at dinner with the addition of either soft-boiled or poached eggs, or protein in the form of rotisserie or grilled chicken.

Ingredients: 

For the Buttermilk-Tarragon Dressing

1 cup full-fat Greek yogurt
2 tablespoons buttermilk
1 tablespoon white wine vinegar
1 teaspoon kosher salt
1 ½ tablespoons minced fresh tarragon
1 jalapeño, diced
2 tablespoons olive oil
1 small clove garlic, grated

1 head iceberg lettuce, core removed, leaves dried and torn into bite-sized pieces
2 cups fresh peas (frozen is also fine)
2 cups chopped sugar snap peas
¼ teaspoon kosher salt
⅛ teaspoon freshly ground pepper
½ cup good feta, drained and coarsely crumbled (do not use pre-crumbled feta – it’s blander and stiffer)

Recipe directions: 

Make the dressing. In a small bowl, stir together all the dressing ingredients. If you are not using it immediately, chill in the fridge.

Toss the lettuce, peas, sugar snap peas, salt, and pepper in a large bowl. Sprinkle the feta over the salad, then top with dollops of the dressing.

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