Spring Greens Pea Salad with Roasted Potatoes Hazelnuts
Ingredients
- 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
Instructions
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