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Butter Lettuce and Spring Pea Salad with Mustard Vinaigrette

This salad comes together in a snap with fresh homemade dressing and is tasty with fresh or frozen peas!
Prep Time20 mins
Total Time20 mins
Course: Salad
Servings: 6


  • 2 cups shelled fresh peas or frozen peas
  • 1 tablespoon snipped fresh dillweed
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon cider vinegar
  • 2 teaspoons Dijon mustard
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 3 tablespoons olive oil NOT extra virgin
  • 1 small head Belgian endive lettuce
  • 1 large head butter or Bibb lettuce separated into leaves
  • Freshly ground black pepper
  • 3 tablespoons chopped macadamia nuts toasted (optional)
  • Chive blossom florets or snipped fresh chives optional


  • If using fresh peas; fill a medium saucepan with water. Bring to boiling over high heat. Add peas; cook for 1 minute, stirring once. Immediately drain into a colander and rinse with cold water. Drain peas again and set aside. If using frozen peas; let peas thaw, rinse and set aside.
  • Make the mustard vinaigrette; in a medium bowl combine dillweed, lemon juice, vinegar, mustard, salt, and the 1/4 teaspoon pepper. Add the oil and whisk until fully blended. Add peas to vinaigrette; toss to coat.
  • Slice endive in half lengthwise and remove core. Slice endive lengthwise into thin strips. Add endive to pea mixture; lightly toss to mix.
  • Arrange lettuce on a plate; top with pea mixture. Sprinkle with additional pepper. If desired, top with nuts and chive blossom florets.
  • Tip: Break the chive blossoms from the stem to get florets.
  • Alternately, lightly tear butter lettuce into bite-size pieces and toss with pea mixture. Pass nuts and chive blossoms around table.