Big Green Cali Salad

Name: Big Green Cali Salad
Prep time: 20 min
Total time: 20 min
Yield: 8 serving(s)
Ingredients: 1/3 c. olive oil; 3 tbsp. red wine vinegar; 2 tbsp. dry red wine; 1/2 small shallot, chopped; 1 tbsp. Dijon mustard; 1 tsp. granulated sugar; Kosher salt and freshly ground black pepper; 2 c. sugar snap peas; 4 heads Little Gem lettuce, torn; 3 heads red endive, leaves separated; 5 radishes, thinly sliced; 2 Persian cucumbers, sliced; 1 large avocado, sliced; 1/3 c. toasted salted pepitas

There's nothing like a giant veggie-laden salad when fresh produce is in season.

By Marian Cooper CairnsPublished: Jul 11, 2022

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Ren Fuller

Yields:

8 serving(s)

Prep Time:

20 mins

Total Time:

20 mins

When it comes to building a big summer salad, the more fresh veggies you have, the merrier! A little gem lettuce and endive make a good bed for a profusion of farmers' market finds, including snap peas, radishes, and Persian cucumbers.

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Ingredients

1/3 cup olive oil
3 Tbsp. red wine vinegar
2 Tbsp. dry red wine
1/2 small shallot, chopped
1 Tbsp. Dijon mustard
1 tsp. granulated sugar
Kosher salt and freshly ground black pepper
2 cups sugar snap peas
4 heads Little Gem lettuce, torn
3 heads red endive, leaves separated
5 radishes, thinly sliced
2 Persian cucumbers, sliced
1 large avocado, sliced
1/3 cup toasted salted pepitas

Directions

1. Step 1 Whisk together oil, vinegar, wine, shallot, mustard, and sugar in a bowl. Season with salt and pepper.
2. Step 2Bring a medium pot of salted water to a boil. Add peas and cook until crisp-tender, about 1 minute. Drain and run under cold water to cool; pat dry. Slice in half.
3. Step 3Combine peas, lettuce, endive, radishes, cucumbers, avocado, and pepitas in a bowl. Drizzle with dressing and lightly toss to combine.