Yield: 4 People
Work: 30 Minutes
Total: 30 Minutes
Gather Ingredients and Tools, then prep Ingredients as indicated.
In a Small Bowl, whisk together Oil, Vinegar, and Salt. Then add half the sliced Strawberries and set aside.
In a Large Bowl, combine all of the Lettuce and Radicchio, then mix in half of the above dressing.
Now add the Snap Peas, Hazelnuts, Mint, and remaining dressing. Combine everything together, mixing to incorporate.
If the Salad need more seasoning, feel free to add more Salt.
Add more Mint or add some other Herbs like Basil or Cilantro.
½ Pound Sugar Snap Peas, de-stemmed, stringed, cut into thirds
¼ Pound (handful) Strawberries, tops removed and sliced
1 head Radicchio, cored and chopped into small bite size pieces
2 Heads Lettuce (your choice), cut into bite size pieces
½ Cup Camellia Oil
¼ Apple Cider Vinegar
1 Tbsp Salt
½ Cup Toasted Hazelnuts, chopped
1 Handful Mint, chopped or Torn
Airtight Container in the Refrigerator for 2 days.
Questions about this recipe? Ask Chef Pierson!