This bright green salad is best made with fresh spring peas. It’s perfect eaten with crunchy bread or served alongside roast meats.
This recipe is courtesy of Olive Oil and Lemons.
Melt the butter in a medium sized skillet. Add the shallot rings and cook for a couple of minutes, until softened but not browned.
Add the peas and cook until they glisten with butter, approximately 1-2 minutes.
Pour in the stock and cook for 1 more minute, until the peas are cooked, but still retain some bite.
Add the lettuce to the skillet and cook, stirring occasionally, until the lettuce wilts and the liquid has evaporated. There should be just enough liquid left to cover everything in a light glaze. If everything is cooked before the liquid has evaporated, remove the peas and lettuce, and continue to cook the butter and stock to a glaze, before pouring it over the peas.
Season with salt and pepper to taste. Stir in the dill.
Serve immediately, sprinkled with a handful of microgreens.