This is a simple and refreshing salad dressed in the ‘JJ McFadden’ way. Toss everything with vinegar and a pinch of salt, adding a bit more of each until bright and delicious. Try it, it should almost be good enough to eat as is. Then add the olive oil to make it slick and irresistible.
½ lb snap peas trimmed and halved longways
½ cup strawberries, hulled and sliced
3 oz radishes, sliced very thinly (on mandolin if you have it!)
3 oz endives
½ head of butter lettuce (or more endives)
1/2 bunch of scallions or 1 spring onion, very thinly sliced on a sharp angle
Handful of torn mentuccia romana, mint, or another herb
½ cup toasted hazelnuts or almonds
¼ cup white wine vinegar
¼ cup olive oil
Pinch of Salt
Goat cheese (optional)
Toss snap peas, strawberries, radishes, reserving some to the side for topping. Add torn butter lettuce, scallions spring onion, herbs and hazelnuts. Toss together with vinegar and pinch of salt until bright and tangy. Add a bit more vinegar until the salad could almost be eaten on its own, tossing as you go. Then add the olive oil and give it a few good cranks of black pepper. Add more olive oil if you think it needs it. Dollop with goat cheese if you fancy. We love Lost Peacock goat cheese which is local, or try Laura Chanel from Sonoma – both are delicious.
Other ways to make this more of a main meal: add your favorite cooked grain (we like farro!) or a crumbled 7-minute eggs.