Celebrating some of the first flavors of spring in this bright seasonal salad- Crunchy lettuces, first of the spring peas, and fresh mint. If you can, find some little gems lettuces, the smaller, sweeter variety of romaine, otherwise, just use romaine.

Spring Bread Salad with Peas and Mint

INGREDIENTS

1 cup shelled fresh peas, blanched

3 cups torn bread

2 Tablespoons olive oil

Kosher salt and freshly ground pepper

4 heads little gem lettuce heads

1 cup pea tendrils

2 tablespoons torn mint

Meyer Lemon Dressing

1 small shallot finely diced

1/4 cup lemon juice

1 tablespoon champagne vinegar

1/2 teaspoon honey

1 teaspoon grated lemon zest

1/2 cup good extra virgin olive oil

Kosher salt and freshly ground pepper

DIRECTIONS

Make the Dressing: In a small bowl, combine the shallots, lemon juice, and vinegar. Let stand for 10 minutes. Whisk in honey and then slowly whisk in olive oil. Add in lemon zest. Season with salt and pepper.
Blanch the Peas. Fill a pot with salted water and bring to a boil. As the water comes to the boil, fill a medium-sized bowl with water and ice, set aside. Toss in peas and allow to cook for 30 seconds to a minute, until tender. Scoop out with a slotted spoon and add them to the bowl of ice water. Once cool, drain well.
Preheat the oven to 400 degrees. Toss the torn bread with olive oil, salt and pepper, and spread evenly on a sheet pan. Toast croutons for about 10 -15 minutes. Start checking at around 8 minutes, rotating the bread so it gets golden brown all over. Allow to cool.
In a large bowl, place the lettuce, torn croutons, pea tendrils, peas, and mint and toss with dressing. Adjust seasoning with salt and pepper.