Crunchy Spring Salad with Peas and Buttermilk-Tarragon Dressing
For the Buttermilk-Tarragon Dressing
1 cup full-fat Greek yogurt
2 tablespoons buttermilk
1 tablespoon white wine vinegar
1 teaspoon kosher salt
1 ½ tablespoons minced fresh tarragon
1 jalapeño, diced
2 tablespoons olive oil
1 small clove garlic, grated
1 head iceberg lettuce, core removed, leaves dried and torn into bite-sized pieces
2 cups fresh peas (frozen is also fine)
2 cups chopped sugar snap peas
¼ teaspoon kosher salt
⅛ teaspoon freshly ground pepper
½ cup good feta, drained and coarsely crumbled (do not use pre-crumbled feta – it’s blander and stiffer)
Make the dressing. In a small bowl, stir together all the dressing ingredients. If you are not using it immediately, chill in the fridge.
Toss the lettuce, peas, sugar snap peas, salt, and pepper in a large bowl. Sprinkle the feta over the salad, then top with dollops of the dressing.