Crunchy lettuce with sugar snap peas and a ranch-y dressing

Adapted from That Sounds So Good by Carla Lalli Music

Serves 4

  • 1 head bibb or romaine lettuce

  • 1/2 lbs. sugar snap peas

  • 3/4 cup buttermilk

  • 1/4 cup sour cream

  • 1 tbs. extra-virgin olive oil

  • 1 tbs. nutritional yeast

  • 1 tsp. dried mint

  • 1 tsp. granulated garlic

  • 2 tbs. fresh lemon juice

  • 1 garlic clove

  • Salt and pepper to taste

Trim lettuce, separate the leaves, wash, and dry them. Remove strings from peas and slice them crosswise on an angle. Chill the lettuce and the peas while you make the dressing.

In a medium bowl, whisk together the buttermilk, sour cream, and oil to blend. Whisk in the nutritional yeast, mint, and granulated garlic. Add the lemon juice. Finely grate half the garlic clove into the bowl; whisk to combine. Taste and season with salt and pepper. Add remaining garlic to taste. 

Toss lettuce and peas in dressing and serve.

 
SpringDavid DiLorenzoLettuce, Snap Peas