Spring Greens & Pea Salad with Roasted Potatoes & Hazelnuts

Spring Greens & Pea Salad with Roasted Potatoes & Hazelnuts

recipe image


  • 2 Tablespoons finely chopped rind of a preserved lemon
  • 1/4 cup olive oil
  • 3 Tablespoons white wine vinegar
  • salt and pepper
  • 2 garlic cloves, thinly sliced
  • Pinch of crushed red pepper
  • For the salad:
  • 4 cups spring greens or sweet pea greens
  • 1/4 cup hazelnuts, toasted
  • 1/2 cup green peas, defrosted
  • 2 small Yukon gold potatoes, diced
  • Olive oil
  • Salt and pepper


  1. Whisk all of the ingredients for the vinaigrette together in a small bowl. Season with salt and pepper to taste.
  2. Preheat the oven to 375 degrees. Place the diced potatoes in a single layer on an oiled baking sheet. Season with salt and pepper; roast for 25-30 minutes or until tender when pierced with a knife.
  3. Assemble the salad by tossing the greens, hazelnuts and sweet peas with the warm potatoes. Drizzle with the whisked vinaigrette and serve.

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