Ensalada de huerta con lechuga y hierbas para Pascua, fresca, vistosa y fácil

Ingredientes

• Butter lettuce or little gem lettuce (2 medium heads), torn
• Baby arugula (2 cups)
• English cucumber (1), thinly sliced
• Radishes (6–8), thinly sliced
• Fresh herbs: dill (1/4 cup), chives (1/4 cup), parsley (1/4 cup), mint (optional, 2 tbsp), all chopped
• Shallot (1 small), minced
• Lemon (1–2) for juice and zest
• Dijon mustard (1 tsp)
• Extra-virgin olive oil (1/3 cup)
• Honey or maple syrup (1–2 tsp)
• Sea salt and freshly ground black pepper
• Pistachios (1/3 cup), roughly chopped
• Parmesan cheese, for shaving (optional)
• Snow peas or sugar snap peas (1 cup), thinly sliced on the bias (optional, for crunch)

Preparación

1. 1

   Prep the greens: Rinse and dry the lettuce and arugula well. Tear the lettuce into bite-size pieces. Slice cucumbers, radishes, and snap peas (if using). Keep everything chilled until assembly.

2. 2

   Make the dressing: In a small jar, combine minced shallot, zest of 1/2 lemon, 3 tablespoons lemon juice, 1 teaspoon Dijon, 1–2 teaspoons honey, and a pinch of salt and pepper. Whisk in 1/3 cup olive oil until glossy. Taste and adjust lemon, salt, or honey.

3. 3

   Chop the herbs: Finely chop dill, chives, parsley, and mint. Keep them fluffy, not bruised.

4. 4

   Toss just before serving: In a large bowl, combine lettuce, arugula, cucumber, radishes, peas, and most of the herbs. Drizzle on half the dressing and toss gently with clean hands. Add more as needed to lightly coat.

5. 5

   Finish and serve: Sprinkle with pistachios, shave Parmesan over the top, and add a final crack of pepper. Garnish with remaining herbs. Serve immediately.