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SPRING CONFETTI SALAD

By Jill’s Gourmet Dreams April 2019

Music Inspiration: “The Way I Am” by Charlie Puth

Prep: 10 mins

Completion: 15 mins

Serves: 6

Ingredients:

Romaine Lettuce, set of 3 whole heads

Tri-Colored Cherry Tomatoes cut in half, ½ cup

Sweet Peppers, yellow and red, sliced thin, ½ cup

Minced Garlic 2 TBSP

Fresh Herbs of Parsley and Chives chopped, 2 TBSP

Micro Pea Shoots, small bunch

One Lemon

Olive Oil, approx. 3-4 TBSP for drizzling

Kosher Salt and Cracked Black Pepper to taste

Optional: Blue Cheese crumbles and Crispy Bacon Pieces


LET’S GET COOKING:

Start by cleaning and drying Romaine whole heads of lettuce, disposing of any outer leaves that are brown or decaying.

Cut lengthwise down the Romaine so that you are left with two halves. Do this to all 3 heads of Romaine, yielding 6 halves. Place them on serving platter.

Next, sprinkle on top of all the Romaine halves the tomatoes, sliced sweet peppers, garlic, and chopped Herbs.

Cut the fresh Lemon in half, remove seeds, and squeeze the lemon juice out with hands to drizzle onto each of the 6 Romaine halves.

Drizzle Olive Oil next onto each. Ratio is generally 2:1 Oil to Lemon Juice. This can be adjusted to your taste preference if you like it more lemony (acidic) or milder with a little more olive oil drizzle.

Season lightly with Kosher Salt and Pepper to taste.

Top each Romaine half with Pea Shoot Greens and Serve! Enjoy!


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