Summer Snap Pea and Spinach Salad

In this area of the country, summer doesn't really start until July 4th. That's when we start getting the hotter days and the warmer nights just right for outdoor dinners and evening swims. June can be a mix of rain, sun, hail, cold fronts--you name it. But there is one ray of hope that shines through in June here: fresh snap peas are in season! These little beauties are delicious and can be used in so many ways both cooked and raw. For Bernadette, there is nothing more synonymous with the start of summer (on the calendar) than her Summer Snap Pea and Spinach Salad. It's an easy recipe, and every bite has a little summery crunch in it. Enjoy!

What you need for this dish:

• For the salad:
• 5 ounces of fresh baby spinach, stems removed
• 2 cups fresh snap peas, strung and diced into bite-sized pieces but NOT shelled
• 1/2 cup basil leaves, minced
• 1/2 cup Italian parsley leaves, minced
• 1/4 cup fresh chives, minced
• 10-12 fresh scallions, diced
• Croutons
• 6-8 ounces of feta, drained
• For the lemon vinaigrette:
• The juice of 2 lemons
• 5 T olive oil, divided in half
• 1/2 T sea salt (we prefer Maldon)
• 1/4 t fresh cracked pepper

Here is how you make it:

• For the lemon vinaigrette:
• Put the lemon juice in a salad bowl, preferably wooden.
• Add the salt and lemon and stir to dissolve.
• Add half the olive oil.

• Whisk to mix thoroughly and taste.
• This is the part where you get to choose how lemony your dressing tastes. If your lemons are very lemony, you may need to add the rest of the olive oil to reduce the acidity. If you like it with some lemon kick, then add less of the olive oil and enjoy the zing! Bernadette isn't a fan of too much lemon, so she puts in the full 5 T of olive oil, but you're the chef here!

• For the salad:
• Toss the spinach leaves, snap peas, scallions, and herbs together in the bowl with the lemon vinaigrette.

• Once coated thoroughly, crumble the feta into the bowl.
• Add the croutons.
• Toss the salad again, being careful not to break down the feta too much in the process.  

This salad goes perfectly with everything you can think of: seafood, steak, lamb, chicken, or a nice juicy ribeye. The lemon vinaigrette has just the right amount of acid to cut the fat in the protein part of the meal, and the fresh herbs and vegetables are light and fragrant. Bernadette suggest that you enjoy this salad with a nice glass of wine to welcome the summer, and that's the best advice we can give! Cheers!