Recipe courtesy of Kelsey Nixon
Episode: Pickling Class
Butter Lettuce Salad with Pickled Sugar Snap Peas and Homemade Thousand Island Dressing
Total:
1 hr 15 min
Active:
20 min
Yield:
8 servings
Level:
Easy
Total:
1 hr 15 min
Active:
20 min
Yield:
8 servings
Level:
Easy

Ingredients

Homemade Thousand Island Dressing:
Butter Lettuce Salad:
Quick Pickled Sugar Snap Peas:
Homemade Breadcrumbs:

Directions

Butter Lettuce Salad:

For the thousand island dressing: Combine the mayonnaise, chili sauce, ketchup, lemon juice, sweet pickles and capers together in a mixing bowl and mix until smooth. Season with salt and pepper.

For the butter lettuce salad: Quarter each head of lettuce, removing the cores. Arrange the lettuce in a serving bowl or on individual salad plates. Cut the Pickled Sugar Snap peas in half on the diagonal and toss evenly over the lettuce. Drizzle the homemade thousand island dressing over the salad and top with the Homemade Breadcrumbs.

Quick Pickled Sugar Snap Peas:

You can pickle just about anything, not just cucumbers...sugar snap peas are one of my favorites.

Place the vinegar, sugar, salt, coriander and mustard seeds in a small saucepan and stir to combine. Bring to a boil and turn off the heat. Place the snap peas in a bowl or canning jar and pour the pickling brine over them so they are submerged. Cover with plastic wrap or a jar lid for at least 30 minutes before removing.

Homemade Breadcrumbs:

Preheat the oven to 300 degrees F. Place the bread cubes in a single layer on a sheet tray and bake 10 minutes to dry out. Pulse in a food processor until the bread is in fine crumbs but still has a little texture. Toss with olive oil, salt and pepper. Raise the oven temperature to 350 degrees F. Place the breadcrumbs back on the sheet tray and bake until golden brown, another 10 to 12 minutes.

Cook's Note

If using a jar, the shape may cause your snap peas to float to the top. They will sink down and become submerged as they soften in the pickling liquid.

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