I adore the ‘Organic Girl’ brand of greens in the grocery store.  Triple-washed and with quite the variety to choose from, I designed this recipe around their lovely Sweet Pea greens.  Tender and with the sweet, mild taste of green peas, these tender greens are a lovely salad base this time of year.  I decided to toss the sweet peas greens with cubes of roasted yellow potatoes, crunchy hazelnuts, sweet green peas and a tart lemony vinaigrette.  Not just any lemon vinaigrette however—a preserved lemon vinaigrette.

Preserved lemons are a jarred condiment that can be found in specialty food stores.  Popular in North African cuisine, these lemons are packed in a briny broth for months and to use, you actually use the tart peel of the lemon, not the bitter insides.  Finely chopped and added into a simple vinaigrette of Champagne vinegar, olive oil, salt and pepper, and sliced garlic, this tart vinaigrette was the perfect match for my Spring Greens & Pea Salad with Roasted Potatoes & Hazelnuts.

(To view this recipe, click on the blue title of the blog post above*)

Tagged: green peas, hazelnuts, Organic Girl, potatoes, preserved lemon vinaigrette, preserved lemons, roasted potatoes, Salad, spring greens, sweet pea greens, yukon gold potatoes