Big Green Cali Salad Recipe

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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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Yields: 8 serving(s)

Prep Time: 20 mins

Total Time: 20 mins

Ingredients

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  • 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

Directions

  • Step 1 Whisk together oil, vinegar, wine, shallot, mustard, and sugar in a bowl. Season with salt and pepper. 
  • 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. 
  • Step 3Combine peas, lettuce, endive, radishes, cucumbers, avocado, and pepitas in a bowl. Drizzle with dressing and lightly toss to combine.
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