It was always a special occasion when the garden lettuce was ready to harvest. The season always seemed so very short, and it was the only time all year that lettuce meant anything other than iceberg from the corner store. Fresh raw peas at the beginning of the season were also a unique treat and the combination makes a salad that needs only the simplest dressing.
¼ cup light corn syrup
2 to 3 tablespoons cider vinegar, to taste
⅛ teaspoon salt
⅛ teaspoon ground black pepper
4 cups packed green leaf lettuce (rinsed, crisped, and broken into pieces
1 cup shelled fresh green peas, uncooked
Combine the syrup, vinegar, salt, and pepper in a ½-pint jar with a tight-fitting lid. Shake until all vinegar is incorporated.
Divide the lettuce onto 4 chilled luncheon plates. Top each serving with peas. Drizzle dressing over salads.
4 Servings