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4 people
Make this salad in spring when fresh peas are in season. With plenty of rye berries, it’s filling enough to be a light lunch.
Ingredients
- 6 Tablespoons olive oil extra virgin
- 1 teaspoon lemon zest freshly grated
- 2 1/2 Tablespoons lemon juice freshly squeezed
- 1 clove garlic minced
- 1/4 teaspoon black pepper cracked
- 1/8 teaspoon fennel seeds toasted
- 1 fennel bulb
- 4 cups Bluebird Grain Farms Rye Berries cooked and cooled
- 1 1/2 cups green peas fresh
- 1 Tablespoon Italian Parsley minced
- 5-6 leaves red leaf lettuce washed and dried
Methods
- Whisk together the olive oil, lemon zest, lemon juice, garlic, salt, pepper, and fennel seeds. Set aside.
- Trim the fennel bulb, reserving several sprigs of leaves for garnish. Finely chop the bulb, stalks, and remaining leaves.
- Combine with the rye berries, peas, and parsley.
- Pour the dressing over all and toss to combine.
- Line a shallow bowl with lettuce leaves. Mound salad upon the lettuce, garnish with the reserved fennel leaves, and serve.
