For a pretty presentation, quarter the lettuce and arrange on salad plates before adding the peas, bacon, and dressing.

Serves 4

• 4 ounces fresh peas, shelled (about 1/4 cup)
• 2 heads Bibb or baby romaine lettuce (preferably cold), largest outer leaves removed, quartered through the stem (to yield 4 wedges each), gently rinsed and dried
• 3 to 4 tablespoons Herbed Buttermilk Dressing, more if you like
• 4 slices cooked bacon, crumbled

1. Put the peas in a small bowl with a teaspoon of water and cover with a damp paper towel. Microwave on high for 15 to 20 seconds. Uncover and transfer to a paper-towel lined plate to cool. (Alternatively, blanch the peas in boiling water for 30 seconds.) 

2. Arrange two wedges on each of four salad plates, and sprinkle a quarter of the peas over each. Drizzle or spoon a few teaspoons (or more if you like) of the dressing over each salad and garnish with the crumbled bacon. Serve right away.

This recipe originally appeared in this article.