Name: Lettuce Cups with Herby Spring Peas & Goat Cheese
Yield: Serves 12
Ingredients: 1 lb plain chèvre (fresh goat cheese), at room temperature; ¼ cup extra-virgin olive oil; 4 heads Little Gem lettuce; Grated zest and juice of 2 large lemons and 1 large orange; 1–2 spring onions, julienned or thinly sliced on a mandoline; 2–3 cloves garlic, chopped; Maldon salt; 2 lb English shelling peas or sugar snap peas; Handful of fresh basil leaves, cut into chiffonade; Handful of fresh mint leaves, cut into chiffonade; Handful of fresh flat-leaf parsley leaves, cut into chiffonade; ½ cup fruity and buttery extra-virgin olive oil; Pinch of red chile flakes; Kosher salt and freshly ground black pepper; Touch of heavy cream

Preparation info

Serves
12

Difficulty
Easy

Appears in

Flavors from the Farm

By Emma Hearst

Published 2024

About

Peas usher in the first glimpse of spring. Their season is short where we live, so we try to celebrate them as much as possible. The initial harvest is so petite and tender, there is hardly any need to subject them to heat. The peas become sweeter at their peak and then more fibrous as the season winds down. We use these older, more fibrous peas differently than the young, tender ones, often reserving them for soups. Depending on where your peas are in this life cycle, you may need to give