Recipe featuring Lettuce Grow
Lunch: 2 Servings
Prep time: 25 minutes
No cook time required
Ingredients: Yuzu Dressing
2 tbsp lemon juice - fresh squeezed
1 tbsp yuzu paste
1 tbsp shallot - finely chopped
1 tsp honey
1 tsp champagne vinegar
Pinch of fresh cracked salt
1 tbsp olive oil
Method:
Place all ingredients into a bowl, mix until well combined.
Ingredients: Salad
3 cups Romaine Trio lettuce
2 radishes (used purple & watermelon for color) - paper thin slices
1 persian cucumber- chopped ¼ inch thick
⅓ cup sugar snap peas
Small handful pea tendrils
⅓ cup toasted cashews
Small handful cilantro flowers (optional garnish)
Method:
Cut the Romaine Trio lettuce from the farmstand and set aside.
Using a mandolin thinly slice the radishes. Place sliced radishes into cold water while you prepare the other ingredients (this helps to crisp up the radish slices). Drain from water when ready to use.
Once all ingredients are prepped, place them into a large salad bowl. Add the Yuzu dressing and mix well until everything is coated.
Serve between two plates, garnish with cilantro flowers and fresh cracked pepper.
Enjoy!