Total Time: 30 minutes Serves: 4
- 2 cloves garlic
- Zest and juice of 2 lemons
- 1 cup mint leaves, roughly torn
- 2½ cups poached peas
- 1 cup cilantro
- 1 cup basil
- ½ cup olive oil, plus more to drizzle
- 1 tablespoon rice wine vinegar
- 2 tablespoons mayonnaise
- Kosher salt
- 6 cups butter lettuce and/or Little Gem lettuce
- 2 pale-green stalks celery, thinly sliced on the bias
- ½ cup thinly sliced or shaved rhubarb
- 2 large avocados, diced
- 3 radishes, thinly sliced
- 1 head fennel, halved and thinly sliced
- 1 cup crumbled queso fresco
- Make vinaigrette: In a food processor, combine garlic, half the lemon juice, half the zest, half the mint, 1 cup peas, half the cilantro, half the basil, olive oil, vinegar and mayo. Pulse to combine. Once smooth and uniform, season with salt and more lemon juice and zest to taste.
- Make salad: In a large bowl combine lettuce, remaining herbs, celery, rhubarb, avocado, radishes, fennel and queso fresco. Dress with enough vinaigrette to lightly coat. Season with more lemon juice, lemon zest, olive oil and salt to taste.
Queso Fresco (which translates to “fresh cheese”) is a mild, fresh, soft, and slightly tangy white cheese that’s a staple in many Mexican kitchens. It’s easily crumbled and often topped on dishes like enchiladas and tacos just like cotija cheese, but it isn’t as salty and is much milder with a light milky flavor. You should be able to find it at better markets or substitute feta, or maybe even ricotta.