In this week’s salad, one of my favorite spring vegetables is the shining star, the Pea. But these aren’t the basic canned or frozen peas typically found in restaurant dishes. I’m including my favorites grown right here in Northern California: The Fresh English Peas, Sugar Snap Peas and Pea Tendrils. They will add the perfect crisp freshness, sweetness and crunch to the salad, not to mention all the nutrients packed in peas. I hope you enjoy.
Spring Caesar Kale Salad with Fresh English Peas, Sugar Snap Peas, Pea Tendrils, Roasted Garlic Parmesan Croutons and Grilled Pickled Red Onions
You’ll find spring veggies throughout next week’s menu:
-Chef Lauren Mahlke
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