Just when I thought we had passed the spring, I cleaned out the garden for the next crops and gleaned lots of lettuce leaves, snap peas and their delicate shoots. Those plus some fava beans, a couple of newly dug potatoes and the ever-present mint became a great, light and refreshing side dish. I would have thrown in some scallions if I’d had some. I cooked the peas and pea shoots sandwiched between lettuce leaves with a tiny amount of water and a few drops of olive oil, just enough to keep the lettuce moist and steam the ingredients inside. The last great spring dish as we head into a hot and steamy summer with all of its bounty.

Categories: Garden, Greens, SaladTags: Cooked lettuce and peas